These green beans couldn’t be easier. Made in my favorite cast-iron skillet, they’re seasoned with lemon zest and juice, garlic and Parmesan.
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 tablespoons salted butter
- 2 pounds fresh green beans, trimmed
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/2 cup vegetable or chicken broth
- Juice and zest of 1 lemon (1 1/2 teaspoons zest; 2 1/2 tablespoons juice)
- 1 cup freshly grated Parmesan
Instructions
- Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
- Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 28 mg |
| Sodium | 521 mg |
Reviews
So delicious and fresh! My family loved this dish and hubby said these were the best green beans…Let’s put them on a regular rotation. That is a win!
Delicious! I used Haricot Verts (rarely found). Such a fantastic twist on green beans!! Loved it!
So delicious…a huge hit and a definite do over dish. I had a large lemon so I only added the juice of 1/2 a lemon but the zest of the whole lemon. Perfecto!!!