Sautéed Green Beans with Dill

Here’s a quick and easy green bean recipe flavoured with dill weed, green onion, garlic powder, salt and pepper. Sautéed in olive oil, they come out flavourful and crunchy. Packed with fibre, vitamins and minerals, these beans make for a great healthy side dish.

For this recipe, I recommend using fine or extra fine French green beans or “haricots verts” that are crisp and fresh. French green beans are slightly longer and thinner than regular beans. Below I explain how to select the perfect beans.

Sautéed Green Beans with Dill

Equipment: One large non-stick or cast iron wok or frying pan.

Serves 4


  • 250 grams French green beans (fine or extra fine), hard ends removed and rinsed *See note
  • 2-3 tablespoons Extra Virgin Olive Oil
  • 1-2 green onion or scallion, chopped fine
  • Fresh dill weed, chopped fine (about 1/4 cup, more or less & according to taste)
  • Garlic powder, salt and pepper, to taste

* Note on selecting the perfect beans: Do not use frozen or canned beans. This recipe calls for fresh fine or extra fine French green beans. When selecting beans, the surface and colour tell you a lot about their taste. Choose beans that are bright green and without blemishes or brown/rust spots. The skin should be smooth and without creases or bumps. They should feel firm and snap quickly when broken.


1. Chop and prepare all ingredients —have everything ready to go. 

2. On medium-high heat on stove top, in a large non-stick or cast iron wok or frying pan, heat up the olive oil. When the oil shimmers, reduce heat to medium. Brush the oil to spread it in the wok or pan.

3. Add the green onion and toss constantly for 1 minute to soften.

4. Add the green beans and toss them often for 2 minutes so that they cook evenly and are coated with the olive oil and onion. 

5. Add the dill weed, garlic powder, salt and pepper and toss for another 2-3 minutes.

6. Cover with a lid and cook the beans, tossing now and then. Cook for another 2-3 minutes or longer, depending on how crunchy or soft you prefer them ( I prefer on the crunchy side). Do a test taste to decide when they are done.

7. Transfer into a serving platter.

8. If you make more than needed, the beans keep in a sealed container in the fridge and can be re-heated in the microwave. They are also good cold and can be added to salads. 


Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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