Lemon Garlic Green Beans (Printable version)

Crisp green beans infused with zesty lemon and garlic, a vibrant side dish ready in 20 minutes.

# What you need:

→ Vegetables

01 - 1 lb 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

# How To:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 3 to 4 minutes until bright green and crisp-tender.
02 - Drain and immediately plunge beans into a bowl of ice water to halt cooking. Drain 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 green beans to the skillet and toss to coat in oil. Sauté for 2 to 3 minutes to warm through.
05 - Stir in lemon zest, lemon juice, kosher salt, and freshly ground black pepper. Toss to combine and heat for one more minute.
06 - Transfer the green beans to a serving platter. Garnish with fresh parsley and toasted almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in twenty minutes with just one skillet and zero fussy techniques.
  • The lemon keeps everything tasting fresh and summery, even in the middle of winter.
  • Works as a side for almost anything, or eat it straight from the pan if nobody's looking.
02 -
  • The ice water bath is not optional if you want crisp beans. Skip it and they'll keep cooking and turn soft, which defeats the entire purpose.
  • Don't walk away while the garlic is in the pan. Thirty seconds feels like nothing until it suddenly burns and you're starting over.
  • Taste at the very end and adjust your lemon juice and salt. This is where the dish goes from good to something people actually ask about.
03 -
  • Buy green beans from the farmers market when you can. They taste noticeably better and stay crisp longer than grocery store ones.
  • If you don't have fresh parsley, a tiny pinch of lemon zest sprinkled on top right before serving gives you that same fresh-herb vibe.

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