Boil the beans quickly to tenderize them, then sauté with lemon, garlic, and toasted fennel so they absorb the fragrant seasonings.

Christopher Wang, Gypsy Seafood Company
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
35 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blanch green beans in plenty of well-salted boiling water until bright green in color and just tender-crisp, 2 to 4 minutes. Drain, then pour into a bowl of ice and cold water to stop cooking. When cold, spread beans on a kitchen towel to drain.

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  • Toast fennel seeds in a large heavy frying pan over medium heat until lightly browned and fragrant, 4 to 6 minutes. Pour onto a plate and let cool briefly, then crush with the bottom of a sturdy glass.

  • Pour oil into pan and heat over medium heat. Add beans and cook, stirring often with tongs, until well coated with oil and heated through, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 20 seconds. Stir in crushed fennel seeds and lemon zest and season with salt and pepper.