Garlic Green Beans Recipe with Lemon and Herbs
Crisp-tender green beans tossed with garlic, olive oil, lemon and fresh herbs.
This quick side dish uses blanched green beans tossed in olive oil and garlic. The source calls them asparagus beans, a translation of the common term for green beans, so the recipe names the ingredient clearly. Blanch the beans just until crisp-tender, then finish them in the skillet so they stay bright. Add lemon at the end rather than frying it, which keeps the flavour fresh and prevents bitterness. Bring a pot of salted water to a boil. Add green beans and cook 3 to 4 minutes until bright and crisp-tender. Drain. Heat olive oil in a wide skillet over medium-low. Add garlic and cook 30 to 45 seconds until fragrant but not browned. Add drained beans, salt and pepper. Toss over medium heat 2 to 3 minutes until hot.
Recipe card
Garlic Green Beans Recipe with Lemon and Herbs
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Blanch beans
Bring a pot of salted water to a boil. Add green beans and cook 3 to 4 minutes until bright and crisp-tender. Drain.
Cook garlic
Heat olive oil in a wide skillet over medium-low. Add garlic and cook 30 to 45 seconds until fragrant but not browned.
Toss beans
Add drained beans, salt and pepper. Toss over medium heat 2 to 3 minutes until hot.
Finish
Remove from heat. Add lemon juice and herbs, toss and taste for seasoning.
Serve
Transfer to a warm serving dish and serve promptly.
How to tell when it is ready
Transfer to a warm serving dish and serve promptly.
Tips
- Bring a pot of salted water to a boil.
- Heat olive oil in a wide skillet over medium-low.
- Add drained beans, salt and pepper.
- Remove from heat.
Troubleshooting
- If beans are still firm, simmer them briefly with a splash of water.
- If garlic browns, discard it and start again over lower heat.
Substitutions
- Use frozen green beans, thawed and patted dry.
- Use butter in place of half the olive oil.
Variations
- Add a teaspoon of balsamic vinegar.
- Toss in a few chilli flakes with the garlic.
Serving suggestions
- Serve with roast chicken or fish.
- Add toasted almonds.
- Pair with rice or potatoes.
- Finish with extra lemon zest.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate leftovers for up to 3 days. Reheat briefly in a skillet or serve chilled in a salad.
Storage
Refrigerate leftovers for up to 3 days. Reheat briefly in a skillet or serve chilled in a salad.
Food safety
Refrigerate cooked leftovers within 2 hours.
Frequently asked questions
How do I keep green beans bright?
Blanch just until crisp-tender, drain promptly and finish them briefly in the skillet.
How should I store garlicky green beans with lemon?
Refrigerate leftovers for up to 3 days. Reheat briefly in a skillet or serve chilled in a salad.
Serve with roast chicken or fish. Refrigerate leftovers for up to 3 days. Reheat briefly in a skillet or serve chilled in a salad.
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