I LOVE this veggie side dish because it's bursting with flavor! If you don't have time, you can skip the blanching step and move straight to sauteeing, but it will take about 8 minutes to saute. However, I like the texture and flavor better when the beans are blanched and then quickly sauteed just to heat through. If you're cooking for company, blanch the beans first because the beans will retain their bright green color. You can even do that step the day before serving.
- 2 lemons, zested
- 3 Tablespoons finely chopped Italian parsley
- 2 garlic cloves, peeled and minced (or mashed)
- 1 pound fresh green beans, stem end snapped off
- 1/4 teaspoon kosher salt (plus more to taste if needed)
- 2 teaspoons olive oil
- Combine the zest, parsley and garlic in a small bowl.
- Prepare a large bowl of cold water and ice.
- Bring water to a boil in a large pot. Once boiling, add the green beans and blanch for 1 minute and 30 seconds. Immediately drain beans and plunge into the ice bath to stop the cooking process. Drain green beans.
- At this point, you can refrigerate the green beans if you wish to cook later. Blanching will help them stay bright green.
- When ready to serve green beans, heat olive oil over medium high heat. Once hot add the green beans and saute for 2 minutes, or until green beans are heated through. Add the salt. Beans should still have a nice crunch.
- Remove from heat and add the lemon zest, parsley, and garlic. Toss to combine well.
- If you are not blanching the beans first, saute them for about 8 minutes, or until they've reached your desired level of crunchiness.