It’s November already…crazy! I mean where did the time go? Time to start thinking about thanksgiving already. So anyway… everyone seems to have a tried and tested turkey recipe so I figured let’s start talking about some sides. This is a super easy and delicious recipe for green beans. Even my kids love it!
When shopping, look for beans crisp enough to snap in half (yet another name for greens beans is snap beans). Avoid beans that are browning or bruised. If you have immediate plans for your beans, it’s best to keep them in your refrigerator’s crisper drawer; they’ll last for about a week.
Green beans, string beans, or snap beans are a rich source of vitamins A, C, and K, and of folic acid and fiber. Good for They have similar nutritional benefits to snap peas and okra. You can read more about it here.
- 1 lb green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, chopped
- Coarse salt
- 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.