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Recipe from Simpler Savory

The recipe

Low-Carb Lemon Garlic Green Beans

Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
95

2× the original author values. Recipe yield: 4 servings.

calories
190

3× the original author values. Recipe yield: 4 servings.

calories
285
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 pound fresh green beans — trimmed; pat dry after rinsing
  • 3 tablespoons extra-virgin olive oil — divided
  • 3 cloves garlic — thinly sliced
  • 1 lemon — zest finely grated and juice divided
  • 3/4 teaspoon kosher salt — divided, plus more to taste
  • 1/4 teaspoon freshly ground black pepper — to taste
  • 2 tablespoons water — for quick steam
  • 1/8 teaspoon red pepper flakes — optional, for gentle heat
  • 2 tablespoons sliced almonds — toasted, for crunch
  • 2 tablespoons Parmesan cheese — finely shaved or grated
  • 1 tablespoon fresh parsley — chopped, for garnish

Instructions

  1. Trim the ends from the green beans and pat them very dry after rinsing to prevent sputtering and steaming.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering.
  3. Add green beans in a loose single layer; let them sit 1 to 2 minutes to blister before stirring.
  4. Sprinkle with 1/2 teaspoon kosher salt and a few grinds of black pepper; toss and cook, stirring every minute, until bright green with charry spots.
  5. Add 2 tablespoons water, cover, and cook 2 to 3 minutes until crisp-tender (bend without breaking).
  6. Push beans to edges, reduce heat to medium, add remaining 1 tablespoon oil and sliced garlic to the center; cook about 30 seconds until fragrant and pale gold.
  7. Stir in lemon zest and half the lemon juice; toss to coat. Taste and season with more salt and pepper as needed.
  8. If desired, sprinkle in red pepper flakes and let them bloom for a few seconds.
  9. Remove from heat, add remaining lemon juice (and more zest if needed), then transfer to a warm platter.
  10. Top with toasted sliced almonds, a shower of Parmesan, and/or chopped parsley before serving.
  11. Cool and refrigerate up to 4 days. Reheat in a skillet with a teaspoon of oil for 2 to 3 minutes, or microwave 45 to 60 seconds; refresh with a squeeze of lemon.

Notes

Store cooled green beans in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little olive oil for 2–3 minutes to restore gloss and snap; add a squeeze of lemon if they seem dry. Leftovers are great cold in salads with arugula and cherry tomatoes.

Source: https://simplersavory.com/low-carb-lemon-garlic-green-beans/