Green Beans with Lemon and Garlic

This was ok, not fantastic; although I'm not the biggest fan of green beans (and I just realized that I omitted the butter). I used 2 1/2 lbs. of beans to feed a crowd and increased the seasoning accordingly, but thought it still could have used more garlic and maybe some lemon zest. I served this with ham and roast leg of lamb for Easter, and by far I had the most leftovers of this compared to the other sides. I think I would make this again, but dressed up more.

This is our family's go-to recipe for fresh green beans - fabulous flavor that pairs well with fish, chicken, or pork. My kids really started liking fresh beans (instead of canned!) once I started making them this way.

Yum! I'm always looking for new ways to cook up the produce in my garden. This is simple and quick and showcases the taste and texture of fresh beans. Frozen beans will also work; however, do NOT cook them first, or they'll be mushy. Just thaw them and throw them in the pan at the last minute to heat them. Great!

awesome! Add toasted slivered almonds at the end. This recipe is great, we make it a lot. Also, used brocolli, steam it a bit first, that workes better than the boiling in the pan. GREAT RECIPE!!

Wow! I've been looking for a go-to green beans recipe and this is IT. I made this with the Halibut Meuniere from the Aug 09 issue of CL and a box of Far East Garlic & Olive Oil Pasta. DELICIOUS! I too don't think I used the full 1.5 lbs of green beans, so there was a lot of sauce and it was really great. Fresh lemon juice is key.