Green Beans with Lemon and Garlic

Food Network, The Neelys

Makes 6 servings

    2 pounds green beans trimmed                                   
    1 tablespoon evoo                                              
    3 tablespoons butter                                           
    2 cloves garlic mince                                          
    1 teaspoon red pepper flakes                                   
    1 tablespoon lemon zest                                        
    Salt and pepper      
                                          
Prep Time:  5 minutes/Cook Time: 12 minutes

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

My Notes: These were really good! I followed a reviewers tweaks: cooked the beans in butter and oil, then add garlic and zest with lemon juice. Add some white wine and cover for five minutes. Only caveat: I cooked half a pound of beans and used the juice of half a lemon. It was very lemony! Be gentle with the lemon juice.

MXF