Lemony Green Beans | Midwest Living

Lemony Green Beans

Lemony Green Beans

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  • Makes: 6 to 8 servings
  • Yield: 6 cups
  • Prep 25 mins
  • Cook 10 mins

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Garlic, shallots and lemon brighten crisp-tender beans. Speed day-of prep by parboiling the green beans a day early.


  • 2 pounds fresh green beans, trimmed
  • 3 tablespoons olive oil
  • 3 medium shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoons lemon zest (set aside)
  • 3 tablespoons freshly-squeezed lemon juice


  1. Bring a large heavy pot half-full of lightly salted water to boiling over high heat. Add green beans and cook for 4 minutes or until just crisp-tender. Drain well.*
  2. In the same pot, heat oil for 1 minute over medium-high heat. Add shallots, garlic, salt and pepper. Cook and stir for 2 minutes or until just tender. Add green beans and cook and stir for 4 minutes or until heated through. Add lemon juice; cook and stir until well-coated. Transfer to a serving dish. Sprinkle with lemon zest.

Make Ahead Tip

  • * At this point, the beans can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before serving. Continue with Step 2.

Nutrition Facts

(Lemony Green Beans)

Servings Per Recipe 6, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Folate (µg) 34, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 203, fiber (g) 4, Potassium (mg) 304, sugar (g) 5, pro. (g) 3, calcium (mg) 56, vit. A (IU) 828, iron (mg) 2, cal. (kcal) 113, Fat, total (g) 7, vit. C (mg) 17, chol. (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, sat. fat (g) 1, carb. (g) 12

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