Lemon Green Beans fresh from the pan.
2 cups of green beans, tips trimmed* (raw work best)1/2 lemon, zested** and juiced1 clove of garlic, minced2 tbsp olive oil or use cooking spraySea SaltPepperBegin heating the pan to a medium-high heat and add the oil or cooking spray. Once hot, add the green beans and begin to sauté. They will cook very fast so after a minute, add the garlic and the zest. Continue to stir to avoid burning. Add the black pepper and salt. After about two minutes, the beans should be bright green. Add the lemon juice and let the beans steam and cook in the evaporating juice for about 30 seconds. The beans should be el dente (just done) and are ready to serve. * Asparagus, Chinese pea pods, zucchini will make excellent substitutions for this dish. **As a note: I do not use a traditional zester. I shave off the zest from the lemon with a sharp knife and then I begin slicing the zest into long, thin strips.