Green beans, as is the case with most vegetables, can be eaten raw. But they are most commonly served after cooking. Thankfully, there are many ways to cook vegetables. Just because you don’t care for how a vegetable is cooked, doesn’t mean you won’t like it prepared another way. Exploring different ways to prepare and cook vegetables often means even fussy eaters can be enticed to eat more veggies. And since veggies are a great source of vitamins, minerals and antioxidants, that’s a good thing.
The Green Bean Casserole faithfully appearing on Thanksgiving tables around the country, is a high caloric, comfort food tradition. But now that we’ve moved on from Thanksgiving, perhaps we’re ready for another showcase recipe for green beans. One that allows the green beans to star in their own dish.
Look no further, Garlic Green Beans come to the rescue! The preparing of the green beans (everything but the final sautéing) can all be done ahead of time, making this recipe a great choice for “holiday”, “company”, or “busy at the end of the day” side dish options.
The garlic, salt and lemon wonderfully compliment the green beans. But keep in mind, these flavors may be less desirable to the palates of young children. If in doubt, set aside some green beans before finishing off the dish. Kids may even like the cooled, crisp tender beans before the sautéing.
Garlic Green Beans
- 1 lb fresh green beans
- 1 tbsp olive oil
- 1-2 cloves garlic
- 1/4 tsp salt, to taste
- 2 tsp lemon juice
- 1/2 tsp lemon zest optional
- Trim and wash green beans. Leave whole or cut into bite sized portions as desired.
- Bring a large pot of water to a boil. Add beans to boiling water and cook for 5-7 minutes. Drain beans and immediately submerge in a bowl of iced water. Pat dry.
- In a skillet heat oil. Add minced garlic and sauté slightly until fragrant. Do not burn.
- Add beans and gently toss until heated through. Salt to taste. Add lemon juice and zest. Serve immediately.