Easy and Wonderful Green Beans

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

You can make this dish with the green garlic (if you can find that here in Tampa) or with regular garlic. The abundant parsley here is almost like a second vitamin-rich green vegetable. Almonds contribute a crunchy texture, as well as lots of vitamin E and manganese. And, that little bit of lemon zest adds such a freshness to enhance the sweetness of our farm-fresh beans.

  • 1 1/4 pounds green beans, trimmed
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon finely chopped or grated lemon zest
  • 1 ounce (about 2 tablespoons) toasted almonds, either slivered or finely chopped (3 tablespoons chopped)
  • 2 tablespoons extra virgin olive oil( or half butter, half olive oil)
  • 1 small bulb, or 4 cloves, green garlic, or 2 large cloves regular garlic, minced
  • Salt and freshly ground pepper to taste

1. Bring a large pot of water to a boil, salt generously and add the beans. Cook for five minutes until tender, and transfer to a bowl of ice-cold water. Drain. (Alternatively, steam the beans for five minutes and refresh with cold water).

2. Mix together the parsley, lemon zest and almonds in a small bowl. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the garlic. As soon as the oil  and garlic begins to sizzle and smell good (30 seconds to a minute), stir in the beans. Toss for about a minute until the beans are coated with oil and cooked garlic, then stir in the parsley mixture. Stir for a minute, and season to taste with salt and pepper. Transfer the beans to a platter or serving dish, scrape the almond mixture remaining in the pan over the top and serve.

Advance preparation: The blanched or steamed green beans will keep for three or four days in the refrigerator.

Adapted from the New York Times, “Recipes for Health”

green beans easy recipe

See more recipes


Veggies in this recipe