Oh snap! Green beans with lemon is one of our all-time favorite vegetable side dishes.
Green beans don’t have to be boring, and how to you cook them without losing that vibrant green color? Our green beans with lemon recipe shows you how.
To keep those beans green, you will need to shock them in an ice bath after cooking. Running them under cold water from the sink will not provide the best looking result.
They are great on their own but we top this side dish with a gremolata of bright yellow lemon zest, parsley and chopped almonds on top to add a pop color and flavor that really takes this dish to another level.
This is usually our go-to side dish for weekdays, holidays – Especially with Thanksgiving turkey and our Thanksgiving dressing. We also like to serve them with a nice steak dinner, like Steak au Poivre.
Green Beans
Always the solid go-to side dish. Toss them with a gremolata sprinkled on top – an extra minute of effort elevates this side dish with a very extra punch of color and flavor.
Servings 6
Calories 45kcal
Equipment
- Large pot
- Ice bath large bowl filled with ice and water
Ingredients
Green Beans
- 1 lb green beans ends trimmed
- 1/4 c salt
Gremolata
- zest of one lemon
- 2 tbsp Italian parsley leaves only
- 1/4 c almonds whole, chopped or slivered, preferably unsalted
- 1 tbsp ghee or clarified butter
- 1/4 c chicken stock
Instructions
- Bring large pot of water to a low boil and add enough salt to heavily season the water. The water should be quite salty.
- Add green beans into the pot a few at a time, so the water doesn't stop boiling. Stir with a slotted spoon and blanch the green beans for 2 minutes.
- Carefully remove one bean and plunge it into the ice bath for 5-10 seconds and test for doneness. It should be just al dente, not soft.
- When the beans are just cooked to your liking, remove them with the slotted spoon and plunge them into the ice bath for a couple of minutes. This will stop the cooking process and set the vibrant green color. Once cooled, they will be ready to serve or use for other recipes.
- Chop and mix together the gremolata of lemon zest, parsley and almonds.
- To finish, add the ghee to a skillet over medium heat and toss, about a minute, then add the chicken stock and toss again and let warm through, about a minute more.
- Plate and top the green beans with the gremolata, a fresh crack of black pepper and some flaky sea salt. Drizzle all over with a small glug of olive oil (about a teaspoon or two).