We’ve all seen green beans served 6 different ways to Sundays… and then some. Personally, I like them to be served simply so I can really enjoy the delicate flavor of fresh green beans. A little olive oil, fresh lemon juice, crushed red pepper, a pinch of salt and black pepper – and that’s all she wrote.
Ok so I didn’t literally mean, ‘that’s all she wrote’. Obviously this wouldn’t be much of a post if stopped after 3 sentences. And… I do have one more requirement from my green beans, or any green vegetable for that matter – they must retain their wonderful and vibrant green color! This is achieved by ‘shocking’ the greens, or plunging them into a bath of ice-water to halt the cooking process and preserve the color and texture of the vegetable. After you have shocked and then dressed the green beans, simply sauté them in a large pan just until they’re hot.
I serve these fresh green bean dish at least once a week at home. It’s healthy, super quick, easy, and it tastes great! This dish is also great for guests as it can be easily doubled and makes for a simple and elegant dish.
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 lemon, juiced and zested
- ¼ teaspoon crushed red pepper flakes
- kosher salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, they will still be fairly crisp.
- In the meantime, prepare a bowl of ice-water to shock the green beans.
- Once cooked, strain the green beans from the boiling water and then shock them in the ice-water just until cooled.
- Drain the ice-water and place the green beans in a large bowl. Add the olive oil, lemon juice, red pepper flakes, a pinch of salt, and freshly ground black pepper.
- Just before serving, warm a large sauté pan over medium heat and add the green beans. Saute only until the beans are hot. Remove from the heat and add the lemon zest, toss, check the seasoning and add more salt and pepper if needed. Serve and Enjoy!