Sides & Vegetables · American · East Asian

Garlic Green Beans

Name: Garlic Green Beans
Total time: 20 min
Yield: 2
Ingredients: 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

7 ingredients · 20 minutes · 2 servings

Cook Now

193kcal4.6g protein13.1g fat18.5g carbs~$1.32/ serving*

VegetarianPescatarianNo porkNo alcohol

Contains: dairy

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
2 tsp	soy sauce (the east-asian fork, instead of lemon)optional

Method

sear7 min
high, DRY beans in the oil, mostly unmoved
the 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 min
heat down, butter + garlic + flakes in
the 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 min
salt + the acid, off heat
salt 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