Lemony Parm Green Beans Recipe

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceThis is how I grew up eating green beans. For all I know my mom got this recipe from a magazine in the late ’80s, but it remains my favorite way to eat my veggies. The lemon brings a fresh brightness to this dish, and if it lights you up, give it a try on broccoli, cauliflower, snow peas, or kale too!

  • Yield: 4 to 6 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 10 Minutes


  • 2 pounds green beans
  • 2 teaspoons olive oil
  • 1 shallot, finely sliced
  • ½ lemon juice plus grated zest from 1 lemon
  • Sea salt and ground pepper
  • ¼ cup The Parm
How to Make It
  1. Wash the green beans and trim the stems.
  2. Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. When it’s hot, add the olive oil and green beans. Sauté for 4 to 5 minutes, tossing occasionally.
  3. Add the shallot and continue to cook for 3 to 4 minutes, again only tossing occasionally, allowing the shallots to caramelize.
  4. Add the lemon juice and salt and pepper to taste and cook for another minute or so. The beans should be bright green and not overcooked or too wilted.
  5. Turn off the heat and add the lemon zest and The Parm and toss to coat well.
  6. Serve immediately in the pan or arrange on a serving platter.

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