Eating Them Straight Out of the Pan Green Beans

  • Author: Bri McKoy
  • Yield: 4-5 as a side dish 1x


  • 10 oz bag Haricot Verts (you do want the French green beans, because they are skinnier and will sauté very nicely)
  • 1 Tbsp olive oil 
  • 2 garlic cloves, smashed 
  • 2 Tbsp butter
  • 1 tsp kosher salt
  • ¼ cup sliced shiitake mushrooms (optional; if I have leftover shiitake mushrooms for the week, I throw them in the pan) 
  • Half of a lemon, thinly sliced


  1. In a large sauté pan over medium high heat, add the oil and butter. Once melted, add the shiitake mushrooms and haricot verts. Allow to sauté for 4 minutes. 
  2. Add salt and smashed garlic. Continue to sauté the green beans for about 8 minutes. We want to get them nice and crisp, so try not to move them around too much — just toss them every 2 – 3 minutes. 
  3. Once the green beans are tender and slightly charred, add the slices of lemon. Toss in the green beans and allow to sauté for an additional 2 minutes. 
  4. Remove from heat and serve immediately!