Wash the fresh green beans under cold running water to remove any dirt or debris. Trim the ends of the beans by snapping them off or cutting them with a knife.

Place a large skillet over medium heat and add the olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers but does not smoke. This ensures the beans will sauté properly without becoming soggy.

Add the trimmed green beans to the hot skillet. Sauté them for about 5-7 minutes, stirring occasionally. The beans should become bright green and tender-crisp. This method retains their vibrant color and nutrients.

Once the green beans are tender-crisp, add the minced garlic, salt, and black pepper to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant but not browned. Browning the garlic can make it bitter.

Remove the skillet from heat and squeeze the juice of one lemon over the green beans. Toss to combine. The acidity of the lemon brightens the dish and enhances the flavor of the beans.

Transfer the sautéed green beans to a serving dish. Enjoy them warm as a side dish to your favorite protein or as part of a vegetable medley.