Servings: 4 (2 cups) 1x
Scale
Ingredients
- 2 teaspoons olive oil or avocado oil
- 12 ounces fresh green beans, washed and trimmed*
- ¼ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper, or more to taste
- Optional: Flaky sea salt or fresh lemon wedges
Instructions
- Place a 10-inch or larger skillet over medium-high heat.
- When the skillet is hot add the oil, swirling the pan to coat.
- Add the green beans and cook, uncovered, until they’re bright green and have reached desired tenderness, for 7-10 minutes, stirring occasionally. (See Notes section below for an optional step to get more tender green beans).
- Season with salt and pepper, then taste and add more salt and pepper as desired.
- Transfer to a serving dish and serve while warm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
* After trimming the stem end off the green beans, they can be cut in half or left long, depending on your preference.
For more tender green beans, during Step 3, add 2-3 tablespoons of water to the pan for the last 4 minutes of cooking and cover the pan with a tight fitting lid so the beans get gently steamed.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 46
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 237 mg
- Carbohydrate: 5 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 1 g
- Cholesterol: 0 mg