Ridiculously Easy Lemony Green Beans Recipes

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Steps:

• Fill a large skillet one-quarter full with water, add 1 tablespoon salt and bring to a boil. Add the green beans, cover and simmer until bright green but still slightly hard, 3 to 5 minutes. Drain and set aside.
• Heat the olive oil in the same skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Add the green beans; saute for 2 minutes. Add the balsamic reduction and 1/4 teaspoon salt and pepper. Toss the beans to coat, then cook for 1 minute more. Transfer to a platter and sprinkle with the lemon zest.

Steps:

• Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic green beans and season with salt. Sauté for 2 minutes, just until the garlic is fragrant.
• Add the chicken stock, cover, and steam for 5-7 minutes, until the green beans are tender but still bright green. Add the lemon zest and juice and toss to combine. Season with more salt to taste.
• Transfer to a bowl and serve warm.
• Enjoy!

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a jar with a tight-fitting lid, combine the lemon juice, oil, dill and salt; shake well. Transfer beans to a serving dish; add dressing and toss to coat.

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Steps:

• In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.

Steps:

• In a partially covered microwave-safe dish, microwave green beans and 1 tablespoons of water for 4 minutes.
• In a skillet over medium heat, cook the onions and garlic in the oil for three minutes or until lightly browned.
• Add green beans and 2 tablespoons lemon juice and cook until tender, stirring occasionally.
• Stir in the salt and pepper. Sprinkle with 1 tablespoons lemon zest.

Steps:

• 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.

Steps:

• Toss green beans in boiling water for 3-4 minutes, until bright green and still crunchy.
• Drain and "shock" in ice water to stop cooking.
• Heat olive oil in a skillet over medium heat. Olive oil cooking spray works just as well, if you want to shave a few calories.
• Add beans and saute for 1-2 minutes, until heated through. It's okay if some of the beans brown up a bit.
• Transfer to serving dish.
• Squeeze lemon halves over the beans and toss to coat.
• Add salt to taste. (I omit this step).