Green beans with parsley and lemon
Green beans with parsley and lemon is a vibrant side dish that combines tender green beans with zesty lemon and aromatic parsley. Ideal for a quick and healthy accompaniment.
Cook time 5 min
Prep time 15 min
Ingredients:
1 lemon2 tbsp olive oil
1/2 bunch fresh parsley
2 cups green beans
Green beans with parsley and lemon is a simple, yet flavorful dish that pairs well with a variety of main courses. This recipe combines the freshness of green beans with the zesty citrus taste of lemon and the aromatic touch of parsley. It's perfect for a quick side dish that's both healthy and delicious.
Instructions:
- Wash the lemon thoroughly. Zest the lemon using a fine grater, being careful to only remove the yellow part and not the bitter white pith. After zesting, cut the lemon in half and squeeze the juice into a small bowl. Set both the zest and juice aside.
- Rinse the fresh parsley under cold water, shake off any excess water, and pat dry with a kitchen towel. Finely chop the parsley leaves, discarding any tough stems.
- Rinse the green beans under cold water and trim the ends. Set aside.
- Fill a large pot with water and bring to a boil over medium-high heat. Add a pinch of salt to the boiling water.
- Once the water is boiling, add the green beans. Cook for about 4-5 minutes, or until they are tender yet still crisp (al dente). Avoid overcooking, as you want the beans to retain their bright green color and some crunch.
- Drain the green beans immediately and transfer them to a bowl of ice water to stop the cooking process. This will also help the beans keep their vibrant color. After a minute or two, drain the beans again and pat dry with a kitchen towel.
- In a large mixing bowl, combine the cooked green beans with the lemon zest, lemon juice, chopped parsley, and olive oil.
- Toss everything together until the green beans are evenly coated with the lemon and parsley mixture. Taste and adjust the seasoning with salt and pepper if needed.
4. Serving:
- Transfer the seasoned green beans to a serving platter or individual plates.
- Serve immediately as a fresh and zesty side dish to complement any main course.
Green beans with parsley and lemon is a quick and easy recipe that brings vibrant colors and fresh flavors to your table. The combination of citrusy lemon, aromatic parsley, and tender green beans creates a delightful side dish that compliments a variety of meals. With just a few simple ingredients, you can elevate your everyday dinner in no time.
Green beans with parsley and lemon FAQ:
Cook the green beans for about 4-5 minutes in boiling water until they are tender yet still crisp (al dente). This helps retain their bright green color and crunch.
Yes, you can substitute lemon juice with lime juice or orange juice for a different flavor profile. However, the taste will vary.
Store leftover green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently, if desired, to avoid overcooking.
Using ice water stops the cooking process, helping to maintain the green beans' bright color and crisp texture.
This recipe is already vegan, but if you need to adjust for other dietary restrictions, simply ensure that all ingredients are certified gluten-free, if necessary.
Cooking Tips:
- Ensure that the green beans are fresh; they should be bright green and firm to the touch.
- Blanch the green beans in boiling water for a few minutes before sautéing to maintain their vibrant color and crisp texture.
- Zest the lemon before squeezing out the juice to get the most flavor.
- Chop the parsley finely to distribute the herb evenly throughout the dish.
- Season with salt and pepper to taste, and feel free to add a pinch of red pepper flakes for a bit of heat.
Nutrition Facts
6 ServingsCalories 30kcal
Protein 1.74g
Carbohydrates 7g
Fiber 2.73g
Sugar 2.99g
Fat 4.76g
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