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Lemon-Parsley Green Beans

Lemon-Parsley Green Beans

  • Prep

    5 m
  • Cook

    11 m
  • Ready In

    16 m
Rachel C.

Rachel C.

This is a delicious lemony, fried green bean recipe. I found it while shopping one Saturday at the local produce market.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
  2. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
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Reviews

naples34102
23

naples34102

3/4/2012

Fresh, spring-like way of preparing green beans. The cooking method and ice-water bath stop the cooking process and preserves the beans' vivid green color. I'm not able to say if the measurements are "spot on" or not as I didn't measure, just sprinkled away to my liking, skipping the zest entirely as I was happy with just the juice. These are simple, tasty, perfectly cooked green beans I imagine would appeal to everyone.

somethingdifferentagain?!
21

somethingdifferentagain?!

4/13/2009

You can use half the butter and olive oil AND you can re-use pan you boiled beans in (for less clean up) by pouring in ice water directly into pot with (drained)beans and then removing beans to your serving plate and then returning beans and finishing saute'ing still in same pot. After s & p (a lot) these were very nice accompaniment to baked ham and scalloped potatoes.

veggiegreengirl
15

veggiegreengirl

2/19/2008

These were delicious! I added in only half a teaspoon of butter with the evoo. Aside from that I followed the recipe as is, except at the end I squeezed some lemon juice on rather than garnishing with them. Typically these would be eaten as a side dish but I ate these on top of baby spinach and grape tomatoes as a salad, no need for dressing. The rest of my family enjoyed these as well, will make these again.

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