Vegetables and Sides

Garlicky, Buttery, Green Beans

My Mom always blanched green beans first, sautéed some garlic and red pepper flakes in olive oil and added the beans, salt, and pepper.  In this recipe, the beans are cooked in butter first and then braised quickly in their own juices with lots of garlic.  It’s a subtle difference and a nice change.  Take them from good to outstanding with some shaved Parmigiano, Crispy Onions, or Gremolata for a punch of flavor.

Garlicky, Buttery, Green Beans

Author Rosalie D’Amico


  • 1 pound green beans trimmed
  • 4 tablespoons butter
  • ¼ cup water
  • 2 cloves garlic, peeled and thinly sliced
  • Salt and pepper
  • Optional Toppings (see notes)


  • Combine beans, butter, water, and garlic in a large skillet. Sprinkle generously with salt and pepper.
  • Cover the pot, place over medium-high heat, and bring to a simmer.
  • Immediately reduce heat to low. Cook for 8 minutes or until the beans are cooked through. The time could vary based on the tenderness of the beans and personal preference.
  • Transfer beans to a serving dish. Simply delicious on their own or jazz them up with additional toppings.


Optional Topping Ideas: Shaved or grated Parmigiano cheese; crispy fried onions; Gremolata; toasted pine nuts; cooked bacon bits.