Lemon Butter Green Beans with Parmesan
What’s not to love about crisp-tender green beans sauteed in butter with lots of lemon juice, garlic, and crushed red pepper flakes, then topped with freshly grated Parmesan? It’s a light and flavorful side dish that is very easy to prepare and pairs nicely with almost any protein main dish. These lemon butter green beans with parmesan were so delicious and a big hit with the entire family. This easy green bean recipe paired well with roasted chicken, garlic cream cheese mashed potatoes, and some buttery dinner rolls.
Lemon Butter Green Beans with Parmesan
Ingredients:
- ½ lb green beans, the ends trimmed
- 2 tbsp butter
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- 1 clove of garlic, minced
- 1½ tbsp fresh lemon juice, to taste
- 2 tbsp fresh Parmesan, to taste
- Zest from ½ a lemon
How to Make Lemon Butter Green Beans with Parmesan
Blanche the trimmed green beans in a large pot of well-salted boiling water for 1-2 minutes until they are bright green and crisp-tender.
Remove from the boiling water and plunge immediately into a bowl of ICE water to stop the cooking process and preserve the beautiful green color.
Remove from the ice water and place on a towel to drain, then pat dry.
Heat the butter in a large skillet over medium-high heat. Add the green beans along with some sea salt and freshly cracked pepper to taste, and a pinch of crushed red pepper flakes. Cook, stirring often for 2-3 minutes.
Add the minced garlic and lemon juice, then cook, stirring constantly, for 1 minute.
Place on a serving platter, then top with freshly grated Parmesan cheese.
Serve with additional lemon wedges and Parmesan, if desired. Enjoy.
Equipment
Ingredients
- ½ lb green beans the ends trimmed
- 2 tbsp butter
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- 1 clove of garlic minced
- 1½ tbsp fresh lemon juice to taste
- 2 tbsp fresh Parmesan to taste
- Zest from ½ a lemon
Instructions
- Blanche the trimmed green beans in a large pot of well-salted boiling water for 1-2 minutes until they are bright green and crisp-tender.
- Remove from the boiling water and plunge immediately into a bowl of ICE water to stop the cooking process and preserve the beautiful green color.
- Remove from the ice water and place on a towel to drain, then pat dry.
- Heat the butter in a skillet over medium-high heat.
- Add the green beans along with some sea salt and freshly cracked pepper to taste, and a pinch of crushed red pepper flakes.
- Cook, stirring often for 2-3 minutes.
- Add the minced garlic and lemon juice, then cook, stirring constantly, for 1 minute.
- Place on a serving platter, then top with freshly grated Parmesan cheese and the lemon zest.
- Serve with additional lemon wedges and Parmesan, if desired. Enjoy.
Healthy and so yummy!
This is like the sauce I use for crappie but never thought about it on veggies – it has to be good though.
Very nice recipe for green beans, I always like to change things up a bit with vegetables.
Sounds good to me but our beans have just finished so I will have to wait until next years crop now, Keep well Diane
I love a good easy side dish! Butter…lemon…parmesan, can’t go wrong with that combo.