Prep 15 mins
Cook 15 mins
When our beautiful son was young, he would eat peas, broccoli, etc. When he turned 13 years old he became convinced that "green" anything was just too "gross." This recipe is one of the few he will eat that is not fried to a crisp. My DH and I love it too! Season to your taste...i.e. salt and pepper.
- 1 lb fresh green beans
- 1 garlic clove, large and crushed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1⁄4 cup parmesan cheese, freshly grated
- "Snap" and remove the "strings" from the beans.
- Combine the beans with enough water to cover in a saucepan.
- Bring to a boil; reduce heat, cover and simmer for 6 to 8 minutes or until "tender-crisp.".
- Drain and plunge the beans into a large bowl of ice water to immediately stop the cooking; drain.
- In a large skillet, heat the olive oil to medium heat and saute the garlic, with the salt and pepper.
- Add the lemon juice, beans and mix well.
- Saute until all is heated through.
- Before serving, sprinkle with the parmesan cheese.
Easy, flavorful and a great sidekick for any good entree. Made for PAC.
This was very tasty and easy to prepare. I used frozen haricot vert and prepared as directed. I do think that FRESH beans react differently from frozen, thus would be a tad more crisp. Thanks for posting, Leslulu
This is a perfect dish if you want a "fancy" vegetable on a busy week night. It comes together very quickly, and has a great combination of flavors. They don't smother the green beans; the flavor of the beans really shines through. Delish! Thank you for posting! Reviewed for PAC - Fall '08.