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Lemony Green Beans

Yield Makes 8 servings
Notes: Up to 1 day ahead, cook beans, drain and immerse in ice water; when cold, drain airtight. Reheat in boiling water 2 to 3 minutes.

Ingredients

  • 2 pounds green beans, ends trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 or 2 cloves garlic, pressed or minced
  • Salt and pepper
  • Thin lemon slices

Nutrition Information

  • calories 63
  • caloriesfromfat 51 %
  • protein 1.9 g
  • fat 3.5 g
  • satfat 0.5 g
  • carbohydrate 7.6 g
  • fiber 1.8 g
  • sodium 7.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add beans. Stir occasionally until tender-crisp to bite, 4 to 5 minutes. Drain.

  2. In a large bowl, combine oil, lemon peel, lemon juice, parsley, and garlic. Add beans and mix to coat. Add salt and pepper to taste. Pour into a serving dish and garnish with lemon slices.