As an alternative to the traditional green bean casserole I am making Green Beans with Lemon and Garlic. My husband can't stand the casserole, and this is a more refreshing natural recipe. I adapted it from the Neely's of all people. I say that because they LOVE their Southern style barbeque food and I usually don't expect food on the lighter side from them. Well, I guess it has a lot of butter, You can omit that and add more olive oil and garlic if you are looking for more natural fat. Enjoy!
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
3 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes.
Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
They go wonderful with most dishes. Tonight I served them with my Piccatta. Here is my finished plate:
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