Blanching these green beans first retains their vibrant color! Then they’re sautéed in olive oil and garlic until crisp tender and finished with lemon zest!
When green beans are in season, this is my favorite way to enjoy them.
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I have loved green beans ever since I was a little kid when my grandparents grew them in their garden.
I would help pick and trim them, they were always my favorite.
Grandma would cook them with bacon and baby new potatoes (also from the garden) until they were cooked to death.
It wasn’t until I was older that I discovered that they were much better cooked crisp-tender.
The secret, or maybe not so secret, to keeping the beans bright green and vibrant is to blanch them for a few minutes and then shock them in ice water to help them retain their color.
Start by bringing a large pot of salted water to a boil and toss in the green beans.
After they cook for a few minutes, drain them and drop them in a big bowl of ice water.
Just look how gorgeous and green they are!
While the beans are cooling, add the olive oil and garlic to a large skillet and sauté the garlic for about a minute.
Then drain the beans and toss them in the skillet. Stir them to coat them in the garlic and olive oil.
Cook them for a few minutes until they’re just heated through, then stir in the lemon zest.
If you’re looking for a way to use up that poor naked lemon you have now, try this Shrimp Scampi Linguine.
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