Lemon Garlic Green Beans (Printable version)
Crisp green beans flavored with garlic, lemon zest, and fresh lemon juice, garnished with almonds and parsley.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Aromatics & Seasonings
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, finely minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
08 - 2 tablespoons chopped fresh parsley
09 - 2 tablespoons sliced toasted almonds
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until bright green and crisp-tender.
02 - Drain the green beans and plunge immediately into a bowl of ice water to halt cooking. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant without browning.
04 - Add the drained green beans to the skillet and toss to coat in the garlic oil. Sauté for 2 to 3 minutes until warmed through.
05 - Incorporate lemon zest, lemon juice, kosher salt, and black pepper; toss well and cook for an additional minute.
06 - Transfer to a serving dish and garnish with chopped parsley and toasted almonds if desired. Serve immediately.
# Expert advice:
01 -
- Takes less time than ordering takeout and tastes better every time.
- Bright lemon cuts through heavy meals without adding bulk or guilt.
- Works hot off the stove or straight from the fridge the next day.
02 -
- Do not skip the ice bath or the beans will keep cooking and turn drab olive instead of vibrant green.
- Garlic burns in seconds, so add it to warm oil and keep stirring until it just starts to smell good.
- Salt the blanching water like the ocean, bland beans stay bland even with lemon and garlic on top.
03 -
- Zest the lemon with a light hand, the white pith underneath tastes bitter and will ruin the brightness.
- Toast the almonds in a dry skillet over medium heat and shake the pan often, they go from perfect to burnt in about ten seconds.
- Use a slotted spoon to move the beans from the boiling water to the ice bath so you do not lose any down the drain.