Ingredients
Beans and seasoning
- 1 pound fresh green beans stem ends trimmed
- 0.25 cup water
- 1.5 tablespoons olive oil
- 2 garlic cloves finely minced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon fine salt
- 0.125 teaspoon ground black pepper
Equipment
- Large skillet with lid
- Colander
- Tongs
- Knife and cutting board
- Fine grater
Instructions
Steam and finish
- Rinse the green beans under running water, drain and trim off the stem ends. Mince the garlic and finely zest the washed lemon before juicing it.
- Put the beans and water in a large skillet. Bring to a simmer over medium-high heat, cover and cook for 4–6 minutes, until bright green and nearly as tender as you like. Thicker beans may need another minute or two; add a small splash of water if the pan dries too soon.
- Uncover and let the remaining water evaporate. Reduce the heat to medium-low, add the olive oil and garlic, and toss for 30–60 seconds until fragrant. Keep the garlic pale rather than browned.
- Turn off the heat. Toss with lemon zest, lemon juice, salt and pepper. Taste a bean and adjust seasoning if needed. Serve promptly.
Notes
Planning estimate for portions used: beans $3–4, oil $0.30–0.50, garlic $0.15–0.30 and lemon/seasoning $0.55–1.20. This is a budget estimate, not a live store quote.
Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days.