Lemon-Garlic Green Beans
Prep: 10 minutes
You've probably tried them in a casserole, straight from a can, blanched, steamed or even battered and fried. But have you tried green beans sauteed in garlic with a sprinkle of lemon zest?
This versatile vegetable is a great ingredient to work with when you need a quick and healthy side dish.
"Green beans are a rich source of fiber and vitamins A, C and K," says Robyn Rohrig, R.D.-N. at Carilion Wellness Roanoke. "Fresh is the healthiest option, and the shorter amount of time you cook them, the more nutrients they will retain."
This two-step recipe calls for blanching the green beans first—a minute or two in boiling water—followed by the quick and flavorful saute step.
To help your green beans keep their crunch after blanching them, dunk them in an ice bath to stop the cooking process.
Still don't like green beans? Follow this recipe using any of your favorite vegetables!
1 pound green beans, ends trimmed
2 tablespoons olive oil
6 cloves garlic, minced
1/2 lemon, zested and juiced
1/2 teaspoon kosher salt
- Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice bath for the beans by filling a large bowl with ice water.
- Add the green beans and cook until bright green and crisp-tender, about 1-2 minutes. Drain and immediately transfer the beans to the ice bath.
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans and toss to combine.
- Cook, stirring frequently, until the beans are warmed through, about 2-3 minutes.
- Remove from the heat, add the lemon juice, zest and salt and toss to combine. Serve immediately.