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.
- Total Time:
- Yield: Serves 4 to 6
Photography: Bryan Gardner
- 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)
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.