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Lemon-Garlic Green Beans

Photo: Jim Franco; Styling: Lydia DeGaris Pursell
Total time 21 mins
Yield Makes 8 servings


  • 1 1/2 pounds fresh haricots verts (tiny green beans), trimmed
  • 2 teaspoons salt, divided
  • 3 garlic cloves, minced
  • 3 shallots, sliced
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon pepper
  • Garnishes: lemon zest, fresh basil leaves

How to Make It

  1. Cook beans with 1 tsp. salt in boiling water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

  2. Cook garlic and shallots in hot oil in a large nonstick skillet over medium heat 2 minutes or until just golden brown; remove from heat. Stir in basil, next 2 ingredients, and remaining 1 tsp. salt. Add green beans, and toss to coat. Garnish, if desired.