Garlic Green Beans
193kcal4.6g protein13.1g fat18.5g carbs~$1.32/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy · only in an optional ingredient: gluten, soy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Only if you add itgluten (soy sauce) · soy (soy sauce)Leave that ingredient out and the dish does not have it.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  green beans (stem ends trimmed) |
| 1 tbsp | vegetable oil |
| 1 tbsp |  butter |
| 4 clove |  garlic (sliced thin, a lot) |
| ½ tsp | salt |
| ¼ tsp |  red pepper flakes |
| 1 unit |  lemon (a squeeze) or a splash of soy |
Optional
Not counted above. The dish works without them.
| 2 tsp |  soy sauce (the east-asian fork, instead of lemon) |
Steps
- Sear7 minhigh, DRY beans in the oil, mostly unmovedthe beans — washed but dried hard — into a screaming pan in one layer, tossed only every ninety seconds, until blistered with dark spots and just tender — the blister-first stage borrowed from the dry-fry tradition: color and concentration before any aromatics enter, because garlic cannot survive the heat the beans need
- Saute2 minheat down, butter + garlic + flakes inthe pan off its peak, butter melting around the beans, the sliced garlic and flakes in the pool until pale gold and fragrant — sliced rather than minced on purpose: slices toast into sweet chips where minced burns to bitterness in this much heat
- Season1 minsalt + the acid, off heatsalt and the lemon squeeze (or soy splash — the fork in the road, both correct) tossed through — done in ten minutes flat, which is the entry's whole promise: the casserole's weeknight understudy that half the time upstages it