Garlicky Blistered Green Beans
Green beans cooked in a screaming hot pan until they char in spots and collapse slightly, then tossed with sliced garlic, lemon, and flaky salt right at the end.
- Course
- Sides & Salads
- Time
- 20 min
- Servings
- 4
Cooking Notes
- Dry the beans before they hit the skillet and give them enough space to touch the hot surface. Crowded or wet beans steam instead of blistering.
- Add the sliced garlic only after the beans have taken on color. Garlic burns faster than the beans cook, so adding it at the beginning makes bitterness more likely.
- Finish with lemon and flaky salt at the end. The acidity brightens the charred flavor without interfering with browning in the pan.
Recipe Card
Garlicky Blistered Green Beans
By Gabriella
- Category
- Sides & Salads
- Total Time
- 20 min
- Difficulty
- Easy
Ingredients
- 1.5 lbs green beans, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp chili flakes
- 1/2 lemon
- Flaky sea salt
- Black pepper
Instructions
- 1
Dry the beans completely, because any water on them will steam the pan and stop them from taking on color.
- 2
Heat the oil in a wide skillet until it shimmers, then add the beans in one layer and leave them alone until they blister underneath.
- 3
Toss once and continue cooking for another few minutes until they are streaked with brown but still have some snap left in the middle.
- 4
Lower the heat, add the garlic and chili flakes, and stir constantly for under a minute so the garlic softens without scorching.
- 5
Squeeze the lemon over the pan, finish with flaky salt and pepper, and pile the beans onto a warm platter right away.
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