As my previous post mentioned, my friend Chenoa came over the other night for a gluten free dinner and all around catch up. I wanted to try something new for the main course and fish seemed to be just the ticket (which will be in my next post). For the side dish though, I wanted to stick with something a little familiar in case my fish was a flop. I got an idea for green beans with lemon and garlic from a Food Network recipe when I was searching for a good fish dish.
I don’t know about you, but I believe that green beans should be crispy and relatively fresh. When they are cooked too much they lose their brilliant green color and fail to satisfy the crunchy texture I love.
To start, I put a large pot on the stove and seasoned it with some salt and set it to boil. To save time I waited for the kitchen faucet water to get piping hot and filled the pot with that to cut down on heating time.
I then got out my 2 pounds of fresh green beans. While chatting about our boyfriends we snapped the ends off as they are tougher and some of them don’t look so good. The green beans looked like this.
Once the water was boiling I dropped the green beans in for only about 2 minutes. You can do it for longer if you favor a softer bean, keep in mind though, you will be sauteing them with the garlic and lemon in a few minutes so they will resume cooking when that happens.
After I took them out of the boiling water I shocked them to prevent them from cooking further by dropping them in ice water. I let them camp there for a while as Chenoa and I minced garlic and zested a lemon.
In a fairly large pan with tall sides I drizzled about 1 Tablespoon of Olive Oil and added 3 Tablespoons of butter into my already warm pan. These measurements were per the original recipe, when I make these again I will add less butter because when all was said and done they were just a little too buttery (yes, this is coming from a Paula Deen butter queen in training).
After the butter was sizzling I dropped in 3 cloves of minced garlic.
The original recipe only called for 2 cloves but I love garlic so more was needed.I sprinkled a generous helping of crushed red pepper for a kick of heat. Once the garlic and butter were a light brown color (like this) I put my green beans in.
(It looked really dark on the left side, but keep in mind there were a ton of red pepper flakes there so don’t wait for your butter and garlic to get THAT brown).
After you have fully coated your green beans with the sauce sprinkle on the lemon zest. The Food Networks recipe said to only use 1 Tablespoon of lemon zest, but for 2 pounds of green beans that just didn’t seem like enough. So Chenoa zested my entire lemon like a champ.
Stir everything together until it looks like this.
Place it on a plate with your favorite main course or eat it by itself. Either way its fantastic. The dish incorporated salty, zesty, spicy, and savory flavors all in one crunchy bite. With a little tweaking (less butter) this dish will be perfect.
For a picture of these beans paired with fish read my blog above!