Lemony Green Beans Recipe Makes for a Nutritious Summertime Side Dish

These bright green veggies get a hint of irresistible crunch, thanks to a sprinkling of toasted nuts

Green beans are a beloved side dish, especially in the fall, but this veggie can shine all year long, thanks to their versatility. Whether you steam them, saute them or bake them, they’re full of nutrients and easily complement any meal. Rather than putting them in a casserole, try our Lemony Green Beans recipe to accompany all your favorite summertime staples.

I can’t stand soggy green beans, and this recipe crisps them up perfectly. We boil them for a few minutes then stick them in ice water immediately after to stop the cooking process. This process, known as blanching, prevents veggies from turning mushy. Then for an extra crunch, we saute them with pine nuts or almonds (it’s all about personal preference!). Add a pop of citrus with some lemon juice, and these will be the perfect bite.

For more nutritious greens, try our Escarole and Beans Soup!

• 1 lb. green beans, trimmed
• 2 Tbs. pine nuts or slivered almonds
• 1 Tbs. olive oil
• 1 clove garlic, minced
• 2 Tbs. fresh lemon juice
• ¼ tsp. salt
• Mixed peppercorns (optional)

Instructions

• Bring large pot of salted water to a boil. Add green beans; cook until just tender, 3 min. Drain well; pat dry with paper towels.

• Meanwhile, in dry 12" nonstick skillet, cook pine nuts or almonds, stirring, until fragrant and golden, 2–3 min. Remove; reserve.

• In same skillet, heat oil over medium-low heat. Add garlic; cook, stirring, 30 sec. Add green beans, lemon juice and salt; cook, stirring until combined and heated through, about 1 min. Transfer green bean mixture to serving bowl. Top with reserved nuts and, if desired, peppercorns.

Nutrition

• Calories: 92
• Fat: 6 gram
• Saturated Fat: 1 gram
• Protein: 2 gram
• Carbohydrate: 8 gram
• Fiber: 3 gram
• Cholesterol: 0 mg
• Sugar: 4 gram
• Sodium: 187 mg