Lemony Green Beans with Pine Nuts & Garlic
These green beans work great as a side for pretty much anything - the lemon zest and toasted pine nuts make them feel fancy enough for company but they're simple enough for a Tuesday night. The key is not overcooking the beans so they stay crisp-tender.
Ingredients
Ingredients (~6-8 servings)
- 2 Tbsp pine nuts
- 1 1/2 lbs green beans trimmed
- 1/2 cup water
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 medium shallot thinly sliced
- 3 large cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
- 1 1/2 tsp lemon zest about 1 large lemon
- Lemon juice to taste
- Kosher salt and black pepper to taste
Instructions
- Toast 2 Tbsp pine nuts in a large dry skillet over medium heat for 1-2 minutes until fragrant, watching closely to prevent burning.
- Remove toasted pine nuts to a bowl and set aside.
- Add 1 1/2 lbs trimmed green beans and 1/2 cup water to the same skillet and bring to a simmer over medium-high heat.
- Cover and cook for 3 minutes until beans are slightly tender.
- Remove lid and stir until water evaporates, 3-4 minutes, until beans are crisp-tender.
- Make a well in the center and add 1 Tbsp olive oil and 1 Tbsp unsalted butter until butter melts.
- Add 1 medium thinly sliced shallot to the well and sauté until soft and browning on edges, 3-4 minutes.
- Add 3 minced garlic cloves and cook until fragrant, 30 seconds.
- Stir everything together to coat beans with shallot-garlic mixture.
- Remove from heat and add 1/2 tsp red pepper flakes, 1 1/2 tsp lemon zest, lemon juice to taste, kosher salt, and black pepper.
- Toss together, taste, and adjust seasonings as needed.
- Transfer to serving dish and top with toasted pine nuts.
- Serve immediately while beans are still crisp.
Did you make this recipe?Let me know how you liked it below!