Sometimes one really has to give credit where it’s due. Today’s post is a major shout out to my roommate Tamara and her Lemon Green Beans! Tam prepared this as a side dish for a dinner party we hosted a few months back and I couldn’t have been happier to finally learn her technique! These beans are not only a new favorite of mine, but the adapted recipe below is Whole 30 friend and has now made a guest appearance at my family’s Thanksgiving and Christmas feasts. During a season of never ending indulgences, God bless these beans for adding a little green to the plate!
L E M O N G R E E N B E A N S
2 Bags mixed green beans (frozen)
1 Tablespoon olive oil
4 Garlic cloves
1 1 /2 Lemon juice
1 Lemon, zest of (optional)
Salt and pepper
1. Chop mince 4 cloves of garlic. Turn stove to medium-high and place garlic into a medium sized pot of olive oil.
2. Open 2 bags of mixed baby green beans and carrots (I used a frozen bag from Birds Eye) and add it to the pot. Season with salt and pepper.
3. Zest one lemon and squeeze the juice of two into the pot. After 5 minutes, turn down the temperate to medium-low. Tossing occasionally, allow the beans cook for 10 – 12 minutes or until they are tender.