Garlic Lemon Green Beans
All Sunday dinners need some side dishes to go with them but many times I’m so focused on the delicious main dish that I just make so-so side dishes. This week I am going to give you some sides dishes that are very simple to make but will definitely add to your delicious main dish!
These green beans are so simple! I’m sure almost every blog out there has this recipe and for a good reason: it is simple, it is delicious and it can be made in bulk for a crowd! I know it is hard to say but Thanksgiving is right around the corner and these can be your go to green beans for the affair! Unless of course you opt for the green bean casserole… I won’t fault you if you do! But if you want a light, flavorful and, lets be honest, healthier green bean these are for you.
Start off by snapping the ends off your green beans. I then cut them in half but this is not necessary. I also zest my lemon and chop my garlic just so the dish can come together. Next add your choice of oil, butter or ghee to a large deep skillet. I use olive oil but butter is delicious! Saute the beans just for a minute then add about 1 cup of water.
This dish comes together very quickly so pay attention to the beans! If you look at my photos below, you will see my beans are slightly singed… okay they are burnt! My LO threw a tantrum in the middle of making these and all the water cooked out leaving over cooked and slightly burnt beans…learn from my mistakes! But seriously, these were still very tasty despite the char I just prefer my green beans to have a bit of crunch still too them.
This brings up an important point about this recipe however! When you are boiling the beans, you want them slightly under cooked. You are going to saute them for a few more minutes so if they are too cooked they are only going to cook more! Again, learn from my mistakes! So in this picture you can see my slightly blacken beans and that I added everything all at once so I didn’t cook the beans any longer then needed.
Okay, so enough of the ranting! We have our green beans almost cooked… If we have not boiled all our water out of them…it is time to drain them and add more of our chosen oil. Now again I used olive oil here but I have added a tablespoon of butter as well and it makes for velvety beans. However, if you are keeping this vegan olive or coconut oil is just as good. Add your garlic saute for a minute. Then add your lemon zest and saute another minute.
For your finishing touch add your lemon juice. I know my instructions say juice your lemon but really I just squeeze the halves over the skillet watching out for seeds.
That is it! There is your perfect side dish! Viola! You can sprinkle this with some Parmesan if you are serving an Italian meal (or just love cheese!). Or if you have some of those flavored finishing salts this would be the perfect time to try them out!
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Garlic Lemon Green Beans
GF, Paleo, Vegan
Prep TIme: 10 Mins
Cook Time: 15-20 mins
1 pint green Beans Trimmed and cut in half
1 lemon zested and juiced
4 cloves of garlic, minced
1 cup water
Oil or Butter to coat the bottom of a pan
Coat a pan with oil or butter. Add your green beans and saute for 1 min. Add 1 cup of water and steam the beans 10-15 minutes until tender. Drain any excess water and add more oil or butter to the pan. Add the garlic and saute for 1 min. Add the lemon zest and saute one more min. Add the lemon juice and serve warm.