Lemon Green Beans Side (Printer-friendly)

Crisp green beans coated with lemon and garlic for a bright, easy-to-make side.

# What You Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed

→ Aromatics

02 - 2 cloves garlic, finely minced

→ Dressing

03 - 2 tablespoons extra-virgin olive oil
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest (from 1 lemon)
06 - 1/2 teaspoon sea salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 2 tablespoons 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 to 4 minutes until crisp-tender and bright green.
02 - Drain green beans and immediately transfer 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 without browning.
04 - Add drained green beans to the skillet. Toss to coat and sauté for 2 to 3 minutes until heated through.
05 - Remove skillet from heat. Add lemon juice, lemon zest, salt, and pepper. Toss everything together to evenly coat.
06 - Transfer green beans to a serving dish. Sprinkle with chopped parsley and toasted almonds if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Green beans that actually taste like green beans, bright and crisp instead of mushy and forgettable.
  • Ready in under 20 minutes, which means you can throw it together while the main course finishes cooking.
  • The lemon doesn't just flavor the beans—it keeps them looking impossibly green, like they were picked an hour ago.
02 -
  • Don't skip the ice water bath—it's the difference between dull olive beans and those that practically glow.
  • If your garlic browns even slightly, start over with fresh oil; burnt garlic will drag the whole dish down.
  • The lemon juice should be added after you take the pan off heat, so the brightness doesn't cook off and disappear.
03 -
  • Zest your lemon before you cut it open and squeeze it; the skin is easier to work with when the fruit is whole.
  • If you're making this ahead, keep the beans and the garlic oil separate, then toss them together and add lemon just before serving so nothing goes soft or dull.

Return