I’m a big fan of crisp and colorful vegetables, so I tend to stay away from the canned, boiled, and steamed varieties. Roasting and sautéing are my favorite cooking techniques for veggies. These methods bring out the natural richness and flavor in foods with minimal effort, and they’re a great way to incorporate healthy fats into a meal when you use a good quality cooking oil. These zesty green beans are one of my family’s favorite sides since we all tend to enjoy spicy foods, but you can always omit the crushed red pepper if you don’t like the heat.
Zesty Sautéed Green Beans
by: Jessica @ FabFitMommy.com
Serves: 4
Ingredients
- 12 oz fresh green beans, trimmed and rinsed
- 2 tablespoons olive oil, divided
- ¼ cup water
- 3 cloves garlic, minced
- ½ tsp crushed red pepper
- 1 tbs fresh lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the green beans and cook for 5 to 7 minutes, stirring constantly, until beginning to brown.
- Add the water carefully and cover immediately (the oil may splatter a bit when you add the water.) Let cook, covered for 2 to 3 minutes.
- Uncover and let the water evaporate before adding the remaining tablespoon of olive oil, minced garlic, red pepper, lemon juice, lemon zest, salt and pepper. Continue to cook for about 2 more minutes, stirring to coat green beans evenly in spices and oil. Serve immediately.
