Ingredients
For four side servings
- 1 lb fresh green beans stem ends trimmed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 medium lemon finely grated zest and 1 tbsp juice
- 1/2 tsp kosher salt plus more for blanching water
- 1/4 tsp freshly ground black pepper
Equipment
- Cutting board
- paring knife
- Large pot
- Colander
- Clean kitchen towel
- Large skillet
- Tongs
- Measuring spoons
- fine grater and lemon juicer
Instructions
Cook the beans
- Rinse the green beans under running water and trim off the stem ends.
- Bring a large pot of water to a boil and salt it lightly. Add the beans and cook 3 to 4 minutes, until bright green and just crisp-tender.
- Drain in a colander, cool briefly under cold running water, and pat thoroughly dry with a clean kitchen towel.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the beans and toss for 3 to 4 minutes. Add the minced garlic and cook 30 to 60 seconds more, stirring, until fragrant but not brown.
- Remove the skillet from the heat. Add the lemon zest and 1 tablespoon juice, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss and serve warm.
Video
Notes
Estimated cost basis for the full recipe in US dollars: green beans $2.50, olive oil $0.15, butter $0.20, garlic $0.20, half lemon $0.50, salt and pepper $0.05; about $3.60, rounded to $4. Prices vary.
Kitchen Sanctuary’s original video was uploaded September 5, 2020. It demonstrates garlic green beans with olive oil, butter, and lemon, but adds Parmesan. Follow this card for the cheese-free measured base; Parmesan is an optional variation in the article.
Dry the blanched beans well before adding them to the hot skillet to avoid steaming and excessive splatter.
