This 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
- Wash the green beans and trim the stems.
- 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.
- Add the shallot and continue to cook for 3 to 4 minutes, again only tossing occasionally, allowing the shallots to caramelize.
- 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.
- Turn off the heat and add the lemon zest and The Parm and toss to coat well.
- Serve immediately in the pan or arrange on a serving platter.