A great side dish for fried or grilled meat, this green beans with lemon garlic sauce is also filling and tasty enough to be the main course for a vegetarian. It has so much going for it—butter, sweet crunchy green beans, the surprising brightness of lemon juice and the boldness of garlic.
I cooked this green beans with lemon garlic sauce for my daughter, Sam. To complete her meal, there was a bowl of egg fried rice. Thinking there still might not be enough texture in her meal, I served the beans over a slice of crispy hash browns. It turned out the addition was totally unnecessary. Sam got all the beans with garlic and rice; the hash browns got left behind on the plate. And that means the green beans with lemon garlic sauce—with egg fried rice in this case—is satisfying enough for a complete meal.
- a generous handful of green beens
- 2 tablespoons butter, divided
- 1 tablespoon olive oil (not extra virgin)
- 1 tablespoon of chopped garlic
- a squirt of lemon juice
- extra virgin olive oil, to garnish
- Rinse the green beans. Snap off the tips and pull off the strings that run on both sides.
- Heat a tablespoon of butter and olive oil in a frying pan. Spread the green beans in a single layer. Cook over medium heat for a minute. Sprinkle with salt and pepper. Stir a few times then spread in a single layer once more. Cook for another minute. Sprinkle with a little more salt and pepper, stir and spread the beans again and cook for another minute. Scoop out the beans and set aside.
- Melt the remaining butter in the frying pan. Stir the garlic into the hot oil. Over medium-low heat, cook the garlic, with occasional stirring, until golden brown. Scoop out the garlic and set aside.
- Add the lemon juice to the pan. Stir. Add the green beans back into the pan. Cook for one minute, stirring often.
- Pile the cooked green beans on a plate. Pour whatever liquid remains in the pan over the beans. Spoon the toasted garlic on top of the beans. Drizzle with extra virgin olive oil and serve.