Lemon Garlic Green Beans
I love a dish that tastes great whether you make it fresh or prepare it in advance. This is a go-to dish for dinner parties, and wonderful for Thanksgiving because of its ability to be made-ahead of time. The components that I make ahead are blanching the green beans, charring the lemons and browning the garlic…all very easy. Refrigerate and the following day simply toss and warm in a skillet with olive oil, salt and pepper. You can enjoy this tart and garlic dish warm or room temperature.
Lemon Garlic Green Beans
Yvette Zuniga Jemison YDelicacies.com
Servings: 4-6
11/2 pounds green beans, trimmed
3 tablespoons olive oil
2 lemons, thinly sliced seeds removed
3 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1. Fill a large bowl with ice and water and set the ice bath aside.
2. In a large pot of salted boiling water, add the green beans and blanch until tender, 5-10 minutes.
3. Use a large slotted spoon to transfer the green beans to the ice bath until cooled, about 5 minutes.
4. Use a slotted spoon to transfer the green beans to a baking sheet.
5. In a large skillet on medium high heat, warm the oil. Add the lemon slices until charred on the underside. Flip the slices until charred on the underside, again. Transfer the charred lemon to the baking sheet and leave the remaining oil in the skillet. When the lemons are cool cut into quarters.
6. Reduce the heat to medium-low and cook the garlic until softened and brown,2- 3 minutes.
7. Toss the green beans, lemons, salt and pepper in the skillet with the garlic, until heated through, about 3 minutes. Serve warm or at room temperature.
Do Ahead: The green beans can be blanched and cooled, the lemons charred and the garlic browned and stored in an airtight container up to 1 day ahead. When ready to serve simply warm 2 tablespoons olive oil in a large skillet and toss the green beans, lemons, and garlic with salt and pepper and serve warm or at room temperature.
