Pan-Fried Lemon and Garlic Green Beans

    (46)
    15 min

    This is a tasty alternative to chips that helps you get your greens! Fine green beans are pan-fried with lemon, garlic, butter and olive oil till tender but still a bit crunchy. Lovely with chicken or fish.


    46 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon butter
    • 2 tablespoons fresh lemon juice
    • 225g diagonally sliced fine green beans
    • 1 teaspoon lemon zest
    • garlic salt to taste
    • ground black pepper to taste

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the olive oil, butter and lemon juice in a frying pan over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (34)

    by
    52

    These are pretty good. I love lemon, but I still left out the zest. I used about six cups of green beans and they were still a little greasy for me. I make what we call green fries which is very similar to this. I use uncut long green beans, placed in a baking dish single layer then sprayed with olive oil cooking spray and sprinkled with course ground salt and fresh cracked black pepper. Then I bake them at 400 for about 20 min. As I remove them from the oven I squeeze fresh lemon over the green beans and toss. This is still a good recipe for a change up every now and then. Green beans are my favorite vege (I could eat them every day), so its great to have a bunch of recipes for them.  -  22 Jan 2006  (Review from Allrecipes US | Canada)

    by
    32

    I really enjoyed this recipe. If you don't like lemon, like rest of my strange family then I don't recommend it. The lemon comes off more strongly than one would expect.  -  28 Sep 2004  (Review from Allrecipes US | Canada)

    by
    17

    I must agree with those who found the lemon a little overpowering, but can be tolerated if using a smaller amount. I first had a recipe similar to this when visiting Spain. The quality of the olive oil and lemon is what makes this a delightful side dish. Some lemons are more bitter than others and nothing can replace good olive oil which can be expensive.  -  19 Aug 2005  (Review from Allrecipes US | Canada)

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