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Lemon Butter Green Beans with Parmesan

Lemon Butter Green Beans with Parmesan

What’s not to love about crisp-tender green beans sauteed in butter with lots of lemon, garlic, and crushed red pepper flakes then topped with freshly grated Parmesan? It’s a light and flavorful side dish that is very easy to throw together and pairs nicely with almost any protein main dish. These lemon butter green beans with parmesan were so delicious and a big hit with the entire family which means they disappeared quickly.

Lemon Butter Green Beans with Parmesan

How to Make Lemon Butter Green Beans with Parmesan

Blanche the trimmed green beans in boiling salted water for 1-2 minutes until they are bright green and crisp-tender. Remove from the boiling water and plunge immediately into a bowl of ICE water to stop the cooking process and preserve the beautiful green color. Remove from the ice water and place on a few towels to drain then pat dry.

Heat the butter in a skillet over medium-high heat. Add the green beans along with some sea salt and freshly cracked pepper, to taste and a pinch of crushed red pepper flakes. Cook, stirring often for 2-3 minutes. Add the minced garlic and lemon juice then cook, stirring constantly, for 1 minute. Place on a serving platter then top with freshly grated Parmesan cheese. Serve with additional lemon wedges and Parmesan, if desired. Enjoy.

Lemon Butter Green Beans with Parmesan

Lemon Butter Green Beans with Parmesan

Lemon Butter Green Beans with Parmesan

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 1/2 lb green beans the ends trimmed
  • 1 1/2 tbsp butter
  • Sea salt and freshly cracked pepper to taste
  • Pinch of crushed red pepper flakes to taste
  • 1 clove of garlic minced
  • 1-1 1/2 tbsp fresh lemon juice to taste
  • 1-2 tbsp fresh Parmesan to taste
  • Zest from 1/2 a lemon

Instructions

  • Blanche the trimmed green beans in boiling salted water for 1-2 minutes until they are bright green and crisp-tender.
  • Remove from the boiling water and plunge immediately into a bowl of ICE water to stop the cooking process and preserve the beautiful green color.
  • Remove from the ice water and place on a few towels to drain then pat dry.
  • Heat the butter in a skillet over medium-high heat.
  • Add the green beans along with some sea salt and freshly cracked pepper, to taste and a pinch of crushed red pepper flakes.
  • Cook, stirring often for 2-3 minutes.
  • Add the minced garlic and lemon juice then cook, stirring constantly, for 1 minute.
  • Place on a serving platter then top with freshly grated Parmesan cheese and lemon zest.
  • Serve with additional lemon wedges and Parmesan, if desired. Enjoy.
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5 Comments

  1. This is like the sauce I use for crappie but never thought about it on veggies – it has to be good though.

  2. Very nice recipe for green beans, I always like to change things up a bit with vegetables.

  3. Sounds good to me but our beans have just finished so I will have to wait until next years crop now, Keep well Diane

  4. I love a good easy side dish! Butter…lemon…parmesan, can’t go wrong with that combo.