Green Beans with Lemon and Garlic
A simple and quick recipe for preparing green beans. The beans are blanched to retain their vibrant color and crispness, then quickly sauteed in a flavorful mixture of butter, olive oil, garlic, red pepper flakes, and fresh lemon zest. This results in a bright, zesty, and slightly spicy side dish.
Equipment
- 1 Large Stock Pot
- 1 Colander
- 1 Large Heavy Skillet
- 1 Large Bowl For ice bath
- 1 Measuring Tools Spoons and/or cups
Ingredients
Main
- 2 pounds green beans ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Instructions
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Notes
Blanching the green beans briefly and shocking them in ice water is key to maintaining their vibrant green color and crisp-tender texture. Avoid overcooking in the blanching stage. Use a heavy skillet for even heat distribution when sauteing the garlic and red pepper flakes; be careful not to burn them, as this will make them bitter. Adding the lemon zest at the very end preserves its bright, fresh flavor. Adjust salt and pepper to taste before serving.