Sides
Sautéed Garlic Green Beans
Blanching the green beans in boiling water for 2 minutes and shocking them in ice water before sautéing is what pre-cooks them just enough to lock in their bright green color, so the final sauté only needs to add flavor, not finish the cooking.
Ingredients
- 1.5 lbs green beans, trimmed
- 3 tbsp olive oil
- 4 garlic cloves, minced
- salt and pepper to taste
- 1/4 cup sliced almonds, toasted (optional)
Method
- 1
Bring a pot of salted water to a boil. Blanch the green beans for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking.
- 2
Drain the shocked green beans well and pat dry — this blanch-and-shock step pre-cooks the beans just enough to lock in their bright green color and tender-crisp texture; without it, the final sauté would need much longer to cook them through, turning them dull and overcooked by the time they're tender.
- 3
Heat olive oil in a large skillet over medium-high heat, add minced garlic, and cook 30 seconds until fragrant.
- 4
Add the blanched green beans and sauté for 3-4 minutes, tossing frequently, until heated through and lightly browned in spots.
- 5
Season with salt and pepper, and top with toasted almonds if using.