Green Beans with Lemon and Garlic

  • stephil Posted: 06/20/10
    Worthy of a Special Occasion

    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!

  • rcacgray Posted: 05/12/09
    Worthy of a Special Occasion

    Served these to family of veggie haters and they ate them all up and even asked for seconds! Used 4 tbsp lemon juice on accident and was pleasantly surprised that this still did not overpower the recipe. I recommend the extra lemon juice if you prefer more flavorful beans! Will definitely make again and again.

  • carson5000 Posted: 08/19/09
    Worthy of a Special Occasion

    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.

  • sjrucinski Posted: 07/31/10
    Worthy of a Special Occasion

    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.

  • davidslori Posted: 06/17/09
    Worthy of a Special Occasion

    These green beans are awesome! This recipe jazz's up plain green beans and is restaurant worthy. It was an easy side dish to make and my whole family enjoyed. Both garlic and lemon juice paired together held a wonderful, surprising taste. Made this dish with SL's Pecan Crust Tilapia. Also served plain cubed boiled potatoes (using Rum-Butter Sauce minus rum over potatoes and fish, see fish recipe for sauce).

  • GretchenMN Posted: 08/06/09
    Worthy of a Special Occasion

    Wonderful recipe and will make again. I used less water and the beans still "steamed" fine. Did not have fresh lemons so used bottled lemon juice. It was a bit tart, but good. We also didn't have a full 1.5 lb of beans, maybe all that extra sauce made it so good.

  • greco25 Posted: 01/15/10
    Worthy of a Special Occasion

    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!!

  • detailaddict Posted: 04/09/12
    Worthy of a Special Occasion

    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.

  • nicccolettte Posted: 01/01/14
    Worthy of a Special Occasion

    Yum! Even my husband, who is not a fan of green beans, liked this dish! Used frozen beans (boiled for like 3 minutes) and came out great. This recipe is a keeper. Will make again and try with other veggies, like broccoli.

  • KaylaD Posted: 03/17/14
    Worthy of a Special Occasion

    I make something very similar to this about once a week. My FAVORITE way to eat fresh green beans. Quick and healthy! I steam the fresh beans in a basket first (~7 min for 1 lb), remove them, drain the water, then put the garlic and ~ 1/2 T butter right into the same pot. After a minute or so, I add the beans back, and toss with a little salt and bottled lemon juice.

advertisement

More From Cooking Light