These are not the green beans from your childhood.

Garlicky Green Beans

Growing up, I did not like green beans. At all.

I had a bad experience with canned green beans. First of all, they didn’t even look green. The canned ones come out this dark greenish brownish color. Not appetizing. And when you bite in to them, you would hear a “squish” and not a “snap”.

Bad. Just bad.

Garlicky Green Beans

Frozen green beans were better, but still not great. The color problem was fixed, at least they were green. But still too “squishy”.

Garlicky Green Beans

After a too salty green bean casserole one Thanksgiving I was ready to swear off green beans for good.


Garlicky Green Beans

Momma cooked this skeptic girl fresh green beans with a whole new approach. Quickly heated in a searing hot pan with olive oil, flash steamed in the pan, then finished with a little butter and freshly grated garlic.

Oh. My. Word. The smell. The taste!

My new favorite side dish was born.

Garlicky Green Beans

Bright green and beautiful. And the snap crunch? Oh the snap crunch! You can hear me chewing away on these tasties from across the room.

Garlicky Green Beans

It’s your new side dish best friend. It cooks up in less than 10 minutes, and tastes great served alongside any meat. Sometimes I make a big ole pan of this and serve in over brown rice. It’s. That. Good.

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Garlicky Green Beans

  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


  • 1 pound fresh green beans, ends trimmed
  • 2 teaspoons olive oil
  • 1 teaspoon salt & pepper
  • 1/4 cup of water
  • 1 tablespoon butter
  • 3 garlic cloves


  1. 1. Heat a large skillet with a tight fitting lid over high heat. Add in the olive oil, green beans, salt and pepper. Turn green beans constantly until they turn bright green and begin to get a few little brown spots on them from cooking. About 2-3 minutes.
  2. 2. Add in 1/4 cup of water, and cover pan immediately. Allow the green beans to steam for 2-3 minutes.
  3. 3. Remove the lid, and stir the green beans until the remainder of the water has cooked away and evaporated. Turn heat to low. Push the green beans to the edges of the pan to make a little circle opening in the middle. Add in the 1 tablespoon of butter and grate the garlic cloves on top of the butter. Cook the grated garlic in the butter for 30 seconds until fragrant, then coat the green beans evenly in the garlic butter mixture for about 30 more seconds. Serve warm immediately.
  4. 4. Will keep refrigerated for 1 week in an airtight container.


  • Calories: 83
  • Fat: 4.75

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