Quick-Cooked Green Beans with Lemon
These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.
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Ingredients:
Cook time:
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
1 small lemon, very thinly sliced (about 1/3 cup)
Directions:
Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.
Source: marthastewart.com
Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
