Garlic Green Beans
The best Thanksgiving side is the one that doesn't need the oven.
These green beans go into a screaming hot pan until they blister and char in spots but still snap when you bite them. Then a handful of sliced garlic goes in at the very end, just long enough to turn golden. Ten minutes on the stove while the turkey rests, and they're on the table.
They're one of our Thanksgiving sides, and the green beans come in the Full Market Size of the Thanksgiving Box.
Garlic Green Beans
Serves 6 to 8 as part of the spread
Ingredients
- About 1 pound green beans, stem ends trimmed
- 2 tablespoons organic olive oil
- 4 garlic cloves, thinly sliced
- Salt and organic black pepper
- A squeeze of lemon, optional
Instructions
- Dry the beans. Pat them completely dry. Wet beans steam instead of blister.
- Blister. Heat the olive oil in your largest skillet over medium-high heat. Add the green beans in a single layer and leave them alone for 2 to 3 minutes, until charred in spots. Toss and cook 4 to 5 minutes more, until crisp-tender. Work in two batches if they don't fit in one layer.
- Add the garlic. Turn the heat to medium-low, add the garlic and a good pinch of salt, and toss for about 1 minute, just until the garlic is golden. Don't let it brown.
- Finish. Season with pepper and a squeeze of lemon, if you like, and serve right away.
Why the Garlic Goes in Last
Thinly sliced garlic burns in seconds over high heat and turns bitter. Turning the heat down and adding it at the end gives you sweet, golden garlic chips instead.
Make It Ahead
- Up to two days ahead: Trim the beans and keep them in the fridge, wrapped in a dry towel.
- The morning of: Slice the garlic and keep it covered.
- On Thanksgiving: Blister them on the stove while the turkey rests.
Green Bean FAQ
Do I need to blanch them first?
No. A hot pan cooks them through and keeps them snappy, with one less pot to wash.
How do I trim green beans fast?
Line up a handful so the stem ends are even and slice them off in one cut. The thin tail ends can stay.
More Thanksgiving Sides
- Toasted Sesame Pear and Honey Stuffing
- Saffron Butter Sage Squash
- Maple Glazed Brussels Sprouts
- Garlic Thyme Potatoes, Your Way
- Arugula Pomegranate Salad with Walnuts
No market run. No menu planning. Just cook.
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