Lemon Green Beans (Printer-friendly)
Crisp green beans enhanced with garlic, lemon, and toasted almonds for vibrant flavor.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Aromatics
02 - 2 cloves garlic, finely minced
→ Dressing
03 - 2 tbsp extra-virgin olive oil
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 1/2 tsp sea salt, or to taste
07 - 1/4 tsp freshly ground black pepper
→ Garnish (optional)
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp toasted sliced almonds
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until crisp-tender and bright green.
02 - Drain green beans and immediately transfer them to a bowl of ice water to halt cooking and preserve color. Drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add drained green beans to skillet, toss to coat, and sauté for 2-3 minutes until warmed through.
05 - Remove skillet from heat. Stir in lemon juice, lemon zest, salt, and pepper. Toss to combine evenly.
06 - Transfer to serving dish. Optionally sprinkle with chopped parsley and toasted almonds. Serve warm or at room temperature.
# Expert Tips:
01 -
- They taste restaurant-quality but come together faster than takeout arrives.
- The lemon and garlic combination feels elegant without demanding special skills or hard-to-find ingredients.
- They work equally well warm right out of the pan or at room temperature for a relaxed meal.
02 -
- Don't forget the ice bath—I learned this the hard way when my green beans turned that sad, dull olive color because I skipped it.
- Lemon juice can vary wildly in intensity depending on the fruit, so taste and adjust; there's no such thing as too much brightness in this dish.
03 -
- Buy green beans from a farmers market or a produce section where they turn over quickly; older beans are woody and bitter, no amount of seasoning can save them.
- Taste the lemon juice before you add it—some lemons are twice as acidic as others, and adjusting for that upfront means you won't overpower the dish.