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Lemon-Garlic Green BeansThese green beans are quick, bright, and endlessly versatile. Garlic adds depth while lemon keeps things fresh, making them a solid go-to side for grilled meat, pasta, or anything off the weeknight rotation. Best served just-tender, with a little bite left.
4 ServingsYield
5 MinutesPrep Time
8 MinutesCook Time
IngredientsInstructions
12 oz fresh green beans, trimmed1 tablespoon olive oil 1 tablespoon butter2 cloves garlic, minced
Splash of vegetable stockJuice of 1/2 lemon (plus more to taste)Salt and pepper to tasteOptional: lemon zest or red pepper flakes for garnish
1
Blanch the green beans (optional for extra tenderness):
Bring a pot of salted water to a boil. Boil green beans for 2 minutes, then transfer to an ice bath or drain and pat dry.
2
Sauté:
Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add green beans and sauté for 5–6 minutes, stirring occasionally, until tender-crisp.
3
Finish:
Squeeze fresh lemon juice over the green beans, season with salt and pepper, and toss.
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