Lemon Green Beans with Minced Garlic (Printable)

Crisp-tender green beans with aromatic garlic and bright lemon flavor. A quick, versatile vegan side dish ready in minutes.

# What You Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Aromatics & Flavor

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 lemon, zest and juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish

07 - 2 tablespoons chopped fresh parsley
08 - 2 tablespoons toasted sliced almonds

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp.
02 - Drain beans in a colander and immediately transfer to ice water to halt cooking. Drain again and pat dry with paper towels.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add blanched green beans, lemon zest, sea salt, and black pepper to the skillet. Toss gently and cook for 2-3 minutes until heated through.
05 - Remove from heat and toss with fresh lemon juice. Adjust seasoning to taste.
06 - Transfer to a serving platter and garnish with chopped parsley and toasted almonds if desired.

# Expert Tips:

01 -
  • These beans maintain that perfect crisp texture that makes your teeth sing when you bite into them, something I learned after years of soggy vegetable disasters.
  • The bright lemon-garlic combo works with practically any main dish, making this my go-to when Im not sure what else to serve.
02 -
  • Overcooking the garlic will make the entire dish taste bitter, so keep it moving in the pan and watch it like a hawk.
  • That ice bath isnt optional, its the difference between professional-looking vibrant beans and dull, lifeless ones that remind people why they hated vegetables as kids.
03 -
  • The perfect blanching time is exactly 3 minutes for standard green beans and just 2 minutes for the thinner French haricots verts, a distinction I learned through many batches of trial and error.
  • Toast those almonds in a dry pan until just golden, watching constantly, as the difference between perfectly toasted and burnt is about 15 seconds.

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