Prep 5 mins
Cook 10 mins
Every summer, Pop raises green beans and I love them. I'm always on the lookout for other ways to fix them in place of cooking them with bacon until soft, even though that is my favorite. Gotta have something different every once in a while. Lemon goes so well with green beans and this recipe sounded like a wonderful way to use fresh green beans. Source: First Magazine
- 1 lb fresh green beans, trimmed
- 1 red onion, peeled and cut into thin wedges
- 2 garlic cloves, peeled and sliced
- 2 tablespoons olive oil
- 1 lemon, juice and zest of
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- In a partially covered microwave-safe dish, microwave green beans and 1 tablespoons of water for 4 minutes.
- In a skillet over medium heat, cook the onions and garlic in the oil for three minutes or until lightly browned.
- Add green beans and 2 tablespoons lemon juice and cook until tender, stirring occasionally.
- Stir in the salt and pepper. Sprinkle with 1 tablespoons lemon zest.
Easy to make, and the pre-cooking keeps them a little on the "al dente" side (which is great!!) Fresh tast, great for any time of the year. Also, it's easy to adjust the size, making it a terrific side for one or two, or four or eight. I served them with blackened fish and au gratin potatoes... Yummmmmmmmy!
This recipe is a classic treatment of fresh green beans...one we enjoyed. I didn't have a red onion, so used a sweet onion instead. I had some small grape tomatoes and tossed those in at the last minute, and I think they were a good addition to a delicious recipe we will make often in the memory of Amy.
I loved these green beans, makes a very nice change of pace. I love the lemony flavor, perfect for summer. Highly recommended! Added to my cookbook, tribute to Amy for ZWT3.