Lemon Green Beans Garlic (Print Version)

Crisp green beans tossed in garlic oil and bright lemon juice for a fresh, zesty side dish.

# What You Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed

→ Aromatics & Flavors

02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon lemon zest
05 - 2 tablespoons fresh lemon juice

→ Seasonings

06 - 1/2 teaspoon salt, adjust to taste
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until bright green and tender-crisp.
02 - Drain the beans and immediately transfer to a bowl of ice water to halt the cooking process. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Add the drained green beans to the skillet. Toss to coat with garlic oil and cook for 2 to 3 minutes until heated through.
05 - Stir in lemon zest, lemon juice, salt, and pepper. Toss thoroughly to evenly distribute flavors.
06 - Transfer to a serving dish and garnish with chopped parsley and lemon wedges if desired. Serve warm.

# Expert Advice:

01 -
  • The lemon cuts through heavy mains like it's been waiting to do that your whole cooking life.
  • Ten minutes from start to table means you can make this on the busiest weeknights without stress.
  • It tastes like you spent way more effort than you actually did, which is always the goal.
02 -
  • Ice water is non-negotiable if you want beans that stay bright and crisp—skip it and they'll turn army green and soft within an hour.
  • Don't brown the garlic, ever, because one burnt clove makes the whole oil taste acrid and there's no coming back from that.
  • Zest the lemon before you juice it, or you'll end up with mangled lemon halves that are impossible to zest properly.
03 -
  • Trim your green beans all at once while watching a show or talking on the phone—it feels tedious but goes fast and makes cooking smoother.
  • If you accidentally overbuy green beans, blanch and freeze them right away, and you'll have a head start on this recipe anytime you need it.

Go Back