Lemon Garlic Green Beans (Printable)

Bright green beans tossed with garlic and lemon, delivering a fresh and flavorful side in minutes.

# What You Need:

01 - 1 pound fresh green beans, trimmed

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

08 - 2 tablespoons chopped fresh parsley

09 - 2 tablespoons sliced toasted almonds

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 green beans and immediately plunge into a large 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, being careful not to brown.

04 - Add green beans to the skillet and toss to coat. Sauté for 2 to 3 minutes until warmed through.

05 - Stir in lemon zest, fresh lemon juice, kosher salt, and freshly ground black pepper. Toss to combine and heat for an additional minute.

06 - Transfer to a serving platter. Garnish with fresh parsley and toasted almonds if desired. Serve immediately.

01 -

The bright lemon cuts through rich main dishes without needing cream or butter.
It takes 20 minutes total and tastes like you fussed way more than you actually did.
Works with whatever vegetables you have on hand once you master the technique.

02 -

Overcooking the beans even by one minute turns them mushy and defeats the whole point of this dish's crispness.
The ice bath is not optional—it's what keeps them from turning gray and soft.
Don't skip zesting the lemon fresh; it carries a brightness that juice alone cannot deliver.

03 -

Prep the green beans the morning of so you're only doing the actual cooking when guests arrive—it takes just 10 minutes.
Taste the lemon juice before adding it; old lemons can taste bitter rather than bright, so adjust accordingly.