This is an adaptation of a recipe by Patrick and Gina Neely. I’ve never made it with frozen green beans, but I think it could be easily adapted for that. This is one of my favorite and easiest recipes for green beans.
This could be made vegan, by using 2 tablespoons of olive oil and eliminate the butter.
1 pound green beans, ends trimmed
1 tablespoon olive oil
1 tablespoon butter
1 large garlic clove, minced
1 tablespoon lemon zest (or to taste)
salt and freshly ground black pepper (to taste)
- Blanch green beans in a large stockpot of well-salted boiling water until bright green in color and crisp-tender, roughly 2 minutes. Drain and shock in a bowl of ice water to stop cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.
- Add lemon zest and season with salt and pepper. Serve.