Ingredients
- Fresh Green Beans: 1 pound, trimmed. Choose firm, bright green beans for the best texture and flavor. Fresh green beans are crucial for that signature crisp-tender bite.
- Olive Oil: 2 tablespoons, extra virgin. Olive oil is the base for sautéing and adds a rich, fruity flavor that complements the lemon and garlic. Extra virgin is preferred for its superior taste and health benefits.
- Garlic: 4 cloves, minced. Freshly minced garlic is essential for that pungent, aromatic garlic flavor that infuses the green beans. Don’t skimp on the garlic – it’s a key component of this dish.
- Lemon: 1 large, zest and juice. Fresh lemon zest adds a bright, aromatic citrus note, while the juice provides acidity and balances the richness of the olive oil and garlic. Use a large, juicy lemon for maximum flavor.
- Salt: ½ teaspoon, or to taste. Salt enhances all the flavors in the dish and is essential for seasoning the green beans properly. Adjust to your preference.
- Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor that complements the lemon and garlic. Adjust to your preference.
- Red Pepper Flakes (Optional): ¼ teaspoon, or to taste. For a touch of heat, red pepper flakes add a subtle kick that balances the brightness of the lemon and garlic. Omit if you prefer a milder dish.
- Fresh Parsley (Optional): 2 tablespoons, chopped, for garnish. Fresh parsley adds a pop of color and a fresh, herbaceous note that brightens up the dish. It’s a lovely finishing touch.
Instructions
- Prepare the Green Beans: Begin by thoroughly rinsing the green beans under cold running water. This removes any dirt or debris. Next, trim the ends of the green beans. You can either snap off the stem end or use a knife to trim both ends for a more uniform look. Trimming ensures that you remove any tough or stringy parts, leaving you with tender and pleasant green beans. For the best texture and even cooking, ensure the green beans are roughly the same size. If some are significantly thicker, you can halve or quarter them lengthwise.
- Blanch the Green Beans (Optional but Recommended): Bring a large pot of salted water to a rolling boil. Once boiling, add the trimmed green beans and blanch them for 2-3 minutes. Blanching is a quick cooking process that partially cooks the green beans while preserving their vibrant green color and crisp-tender texture. Immediately after blanching, transfer the green beans to an ice bath (a bowl filled with ice water). This stops the cooking process instantly and keeps the green beans perfectly crisp and brightly colored. Drain the green beans thoroughly after they have cooled in the ice bath and pat them dry with paper towels. Blanching is an optional step, but it greatly improves the texture and appearance of the green beans, preventing them from becoming mushy during sautéing. If you skip blanching, you might need to sauté the green beans for a slightly longer time to ensure they are tender-crisp.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering (but not smoking), add the minced garlic. Sauté the garlic for about 30-60 seconds, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic will taste bitter. Stir constantly to prevent burning and ensure even cooking. The fragrant aroma of sautéing garlic is a key indicator that it’s ready for the next step.
- Add the Green Beans and Seasoning: Add the blanched and drained green beans to the skillet with the sautéed garlic. Toss the green beans to coat them evenly in the garlic-infused olive oil. Season with salt, black pepper, and red pepper flakes (if using). Stir well to distribute the seasonings evenly throughout the green beans.
- Cook the Green Beans: Continue to sauté the green beans over medium heat for 5-7 minutes, or until they are tender-crisp and bright green. Stir occasionally to ensure even cooking and prevent sticking. The cooking time may vary depending on the thickness of your green beans and your desired level of tenderness. You want them to be cooked through but still have a slight bite – not mushy. If you skipped blanching, you may need to sauté them for a few minutes longer, checking for tenderness by piercing one with a fork.
- Add Lemon Zest and Juice: Remove the skillet from the heat. Immediately zest the lemon directly over the green beans, using a microplane or fine grater. Then, squeeze the juice of the lemon over the green beans. The heat from the green beans will release the fragrant oils from the lemon zest, enhancing the lemon flavor.
- Toss and Serve: Toss the green beans gently to combine them with the lemon zest and juice, ensuring they are evenly coated. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference. Garnish with freshly chopped parsley (if using) for a pop of color and freshness. Serve immediately while the green beans are still warm and vibrant.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 8g