Simple yet oh-so-good is what you get with these Italian Green Beans!
Do you ever look at a recipe and think, “Why have I never thought of that before?” That’s how it was for me with this one for Italian green beans. Let’s get real; I always use extra virgin olive oil and minced garlic on my green beans. My go-to has been Caesar green beans for years, made with EVOO, garlic, Dijon mustard, and lemon juice. Why did I never think of using Italian seasoning?
Some things in life will forever remain a mystery, and this is one of them. I never really thought about it since we loved my other version. Now that I’ve tried this recipe, I’m hooked, especially when I make green beans with pasta.
I’m sitting here thinking back to some of the asparagus recipes we’ve shared with you, like Sautéed Asparagus and Blanched Asparagus. Those are only two of the many recipes you can find in a search on About A Mom (AAM). That’s one of the great things about AAM: We give you lots of options for a dish. It makes it easy to find a recipe that works when you realize you’re out of an ingredient or want to try something different.
Now it’s green beans’ time to shine, and no matter how much you like your favorite recipe for this delicious vegetable, you’ll never know if you’ll like another one better until you try it. That’s what happened to me, and I gladly admit it.
Let Your Garlic Sit For 10 Minutes Before Cooking!
I don’t remember which television celebrity chef first taught me this trick, but I try to remember it when I mince garlic. Here’s my secret: I always mince the garlic first and set it aside while I finish prepping the rest of the dish.
Why should you let your garlic sit for 10 minutes after chopping, grating, crushing, or mincing? Garlic contains a compound called allicin that maximizes the health benefits. Unless you chew the raw garlic in your mouth and eat it that way, letting the garlic sit for 10 minutes activates the allicin so it becomes present in your dish. If you chop and cook the garlic immediately, the allicin does not have time to activate, and you will lose those health benefits.
Ingredients
- 1 pound fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
Prep time – 10 minutes
Cooking time – 10 minutes
Yields – 6 servings
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: Add minced garlic and sauté until fragrant, about 1 minute.
Step 3: Add the green beans and Italian seasoning to the skillet. Stir to coat the beans with the seasoning and garlic.
Step 4: Cook the green beans, stirring occasionally, until they are tender but still crisp, about 8-10 minutes.
Step 5: Season with salt and black pepper to taste.
Step 6: Serve the green beans warm as a delightful side dish.
FAQs & Tips
How to Make Ahead and Store
These Italian green beans are best served fresh, but leftovers can be refrigerated in an airtight container for 3 to 4 days. They often become softer over time, including when reheated. I like to reheat them in a skillet for optimum taste, but you can also use the microwave.
Can I Blanch The Green Beans In Water First?
You can blanch or steam them for about 2 to 3 minutes until they are bright green and tender-crisp, cutting the sautéing time to about a minute or two. I recommend draining and then drying the green beans (use a paper towel or clean tea towel) before adding them to the skillet.
Can I Use Frozen Or Canned Green Beans?
Frozen green beans will work fine in this recipe. If they are icy, rinse them quickly under cold water and then dry them on a paper towel before adding them to the skillet. You can also cook the frozen green beans in the microwave and then briefly sauté them in the garlic oil with the seasonings. I’m not a fan of canned green beans for their taste and consistency. While you could use them in this recipe, I recommend avoiding them.
Do I Have To Trim The Ends Of The Green Beans?
Green beans have two distinct ends. One is just the thin, pointy part, which can stay on if you want. The other is the tough stem that attaches the bean to the plant. That one needs to be removed as it is inedible. There’s nothing more annoying when eating green beans than having to cut the stem off on your plate.
Serving Suggestions
Italian green beans are the perfect accompaniment to pasta dishes. My favorites include Chicken Carbonara, Paccheri Pasta, and Pasta all’Amatriciana. Start your meal with a Delicious Italian Chopped Salad or Traditional Caprese Salad. Keep the Italian theme going with a platter of Pignoli Cookies for dessert. Mangia!
Italian Green Beans
Ingredients
- 1 pound fresh green beans ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the green beans and Italian seasoning to the skillet. Stir to coat the beans with the seasoning and garlic.
- Cook the green beans, stirring occasionally, until they are tender but still crisp, about 8-10 minutes.
- Season with salt and black pepper to taste.
- Serve the green beans warm as a delightful side dish.
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