Ingredients:

  • 2 cans (14.5 oz each) canned green beans, drained and rinsed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice

Instructions:

  1. Rinse the drained green beans under cold running water for 30 seconds. Use a clean kitchen towel or paper towels to pat them dry to ensure they sauté rather than steam.
  2. Place a large non-stick skillet over medium heat. Melt the butter until it begins to foam.
  3. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent, ensuring the garlic does not turn dark brown.
  4. Toss in the dried green beans and stir gently to coat every bean in the garlic butter.
  5. Cook for 5–7 minutes, stirring occasionally, until the beans are heated through and have developed a glossy, velvety sheen. Stir in the kosher salt and freshly cracked black pepper.
  6. Stir in the lemon juice at the very end to brighten the flavor, then remove from heat immediately.