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  • Writer's pictureRobin Ankerich

Restaurant Style Green Beans

This recipe evolved last year after reading Salt Fat Acid Heat (see link to my review) and wanting green beans similar to those served at restaurants as a side dish. After a better understanding of acid, I realized I needed to up the lemon juice that I had been playing with, not to make them lemony, but to bring out and balance the other flavors. The thing I like most about this recipe is that it takes only minutes from start to finish.

Restaurant Style Green Beans


1.25 lbs Fresh Green Beans

¼ c Minced Shallot (about 1 medium)

1 ½ Tbsp Minced Garlic

1 Lemon (juice and optional zest)


  1. Trim ends off the green beans. Then start the cooking process by either:

  2. Placing beans in a glass microwave safe bowl. Rinse and drain most of the water before microwaving for 2 minutes.

  3. Blanch the beans in boiling water for 2 minutes.

  4. Start heating a large skillet over medium heat and mince the shallots and garlic.

  5. Quickly run the bean under cold water or dump in an ice bath to stop the cooking process and preserve the bright green color.

  6. Once the skillet is hot, add a tablespoon or two of oil. Then add beans, shallots, and a pinch of salt. Cook stirring every minute or two.

  7. Continue cooking until shallots start to take on some color and the beans reach your desired tenderness. Once there, push the beans to the side, add a drizzle of oil before adding the garlic. Turn off the heat and stir cooking the garlic for thirty seconds. Lastly add the juice of a lemon and a pinch of the zest before tossing to coat the beans. Finish with another pinch of salt and fresh ground pepper to taste.

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