These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.
Ingredients
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1 pound green beans, trimmed
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2 tablespoons extra-virgin olive oil
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4 cloves garlic, thinly sliced (2 tablespoons)
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Coarse salt and freshly ground pepper
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1 small lemon, very thinly sliced (about ⅓ cup)
Directions
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Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
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Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.