How to sauté green beans for a quick and easy side dish

• Sautéing green beans allows you to add other ingredients for flavor while saving space in the oven.
• Blanching green beans before sautéing them can yield a nice vibrant green color and crisp texture.
• Garlic, lemon juice, onion powder, soy sauce, and red pepper are just a few seasoning options.

When it comes to side dishes, it doesn't get more versatile than sautéed green beans: They serve as the perfect accompaniment to steak, turkey, fish, and vegetarian pilaf alike. And while green beans can also be steamed, boiled, and roasted, experts say sautéing is definitely the way to go.

"I strongly prefer sautéing - this preserves the integrity of the bean, keeps them crisp, and takes very little time," says Charlie McKenna, founder and chef of Lillie's Q in Chicago. "Plus when cooking for a crowd, you get to save oven space for the things that really need it, like meat and casseroles."

Chandon California chef de cuisine Juan Cabrera also points out that this method allows you to incorporate other elements that can enhance the flavor - like fresh minced garlic, shallots, onions, and spices. They also tend to be a bit crisper in texture than if you were to boil or steam them, he says.

Sautéing green beans takes little time and few ingredients, but achieving perfect results requires a few special considerations. Here's everything you need to know.

How to sauté green beans

Below is Cabrera's go-to recipe for sautéed green beans. Use 1 tablespoon of extra-virgin olive oil or avocado oil for every pound of green beans.

1. Prep the green beans. Rinse them under cold water, then either slice both ends off using a small knife or snip them off with kitchen scissors.
2. Blanch. Fill a medium-sized pot with water, add 1 to 2 teaspoons of salt, and bring the water to a boil. Fill a second pot with cold water and plenty of ice, and set it aside. Drop the green beans into the boiling water for two minutes (or until they look bright green and feel crisp-tender), then immediately transfer them into the pot with ice water for one minute. Drain and dry the beans.
3. Sauté. Add oil to a large skillet and bring the burner to medium heat. Add the green beans into the pan, and keep turning them with tongs or gently shaking the pan while they cook. Cook the green beans for about five to eight minutes, or until the desired crispness is reached.
4. Season. Add salt and pepper to taste. Cabrera recommends also incorporating a squeeze of fresh lemon juice. Remove the green beans from the stovetop and enjoy.

Quick tip: If you like your green beans on the extra-crisp side, McKenna advises heating the skillet over medium-high heat, and only sautéing for three to five minutes.

Should I blanch them first?

Although it's not necessarily a must, Cabrera recommends blanching the green beans before sautéing them. Blanching is a cooking method that involves briefly boiling the food and then instantly plunging it into ice water to "shock" them or stop the cooking process. Cabrera says it can brighten the color of the green beans while also giving them a nice, crunchy bite.

However, if you're short on time or don't want to wait to boil the water, McKenna says you can certainly skip this step.

Quick tip: Dry green beans thoroughly after shocking them and before you add them to the skillet. "If they're still wet, the water will steam them and they can end up mushy," McKenna explains. Water will also react with hot oil and cause splattering.

Insider's takeaway

Sautéed green beans only require a few ingredients and about 10 minutes to make, and this cooking method also saves space in the oven for you to roast your main course.

While blanching the green beans before sautéing them isn't an essential step, it can lend a nice crunch and vibrant color to them. Whether or not you blanch them, though, be sure they're fully dry before you sauté them or you might end up with a mushy texture.