Lemon green beans dish (Print version)

Crisp green beans with lemon dressing, garlic sauté, and toasted almonds for a fresh, flavorful side.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Aromatics

02 - 2 cloves garlic, finely minced

→ Dressing

03 - 2 tbsp extra-virgin olive oil
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest (from 1 lemon)
06 - 1/2 tsp sea salt, or to taste
07 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp toasted sliced almonds

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until crisp-tender and bright green.
02 - Drain green beans and immediately transfer them to a bowl of ice water to halt cooking and preserve color. Drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant without browning.
04 - Add drained green beans to skillet, toss to coat in oil and garlic, and sauté for 2 to 3 minutes until heated through.
05 - Remove from heat. Stir in lemon juice, lemon zest, salt, and black pepper. Toss to combine evenly.
06 - Transfer to serving platter. Sprinkle with chopped parsley and toasted almonds if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's ready in under 20 minutes but tastes like you fussed over it.
  • The ice bath trick keeps the beans impossibly green and snappy, not mushy.
  • Works just as well cold the next day, making it perfect for meal prep or potlucks.
02 -
  • The ice bath is not optional if you want that snappy texture—it's the difference between good and memorable.
  • Lemon juice added after cooking tastes bright and zingy; lemon juice cooked into the beans tastes muted, so wait until the end.
  • Fresh lemon zest is essential here because bottled lemon juice alone will feel flat no matter how much you use.
03 -
  • Trim your green beans by pinching off both ends in one motion instead of cutting them individually—it's faster and feels more intentional.
  • Taste the dressing on a cold bean before plating so you can adjust salt and lemon while everything is still in the pan, not after.

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