Sautéed Green Beans
Five ingredients and 15 minutes for fresh, flavorful sautéed green beans! Pair this quick, easy side dish recipe with just about any entree.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 3 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ pound green beans ends trimmed
- ¼ teaspoon kosher salt
- 2 teaspoon soy sauce or another pinch of kosher salt
- 1 teaspoon rice vinegar apple cider vinegar, or freshly squeezed lemon juice
Instructions
- Heat a large skillet over medium heat until it’s good and hot. Add the oil, swirl to coat, then add the green beans, spreading them into an even layer.
- Add the salt, then cover (if your pan doesn’t have a lid, cover it with a baking sheet). Cook for 2 minutes, stir and spread the green beans back into an even layer, the recover and continue cooking 2 minutes more.
- Stir in the soy sauce. Recover and cook until the green beans are crisp-tender and browning in spots, about 4 to 6 minutes more. Stir them every 2 minutes to make sure they brown evenly. If at any point the green beans start to burn, reduce the heat and add a little water to the pan as needed. Watch the green beans carefully to make sure they don't overcook and become mushy.
- Remove from the heat. Stir in the vinegar. Taste and adjust the seasoning as desired. Enjoy hot.
Notes
- TO STORE: Refrigerate sautéed green beans in an airtight storage container for up to 4 days.
- TO REHEAT: Heat leftovers in a skillet set over medium heat or in the microwave.
- TO FREEZE: Freeze the sautéed green beans in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before reheating.
Nutrition
Serving: 1(of 3)Calories: 79kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 248mgFiber: 3gSugar: 4gVitamin A: 782IUVitamin C: 14mgCalcium: 43mgIron: 1mg
