If you need a veggie side that looks like you tried but takes almost zero brain cells, please meet my current obsession: these lemony, garlicky sautéed green beans with Parmesan. They’re simple, fast, and taste like the fancy steakhouse version… without you having to measure your self-worth in perfectly timed side dishes.
Ingredients
- 1/2 lb Fresh green beans, trimmed
- 1 tsp EVOO
- ½ tbsp butter (I use I Can’t Believe It’s Not Butter!)
- 1/4 Red onion, sliced
- Salt & pepper
- Lemon zest (from about ¼ lemon)
- ~1 tsp minced garlic (or more if you love garlic)
- Juice of ¼ lemon
- Fresh parmesan cheese, for grating
Instructions
1. Boil a pot of water and blanch the green beans until they turn bright green. Strain immediately.
2. Transfer to an ice bath to stop the cooking and lock in that color.
3. In a pan over medium heat, add 1 tsp EVOO and ½ tbsp butter. Add sliced red onions and cook for a few minutes until they start to soften.
4. Add the green beans back to the pan. Season generously with salt and pepper.
5. When almost done, add the lemon zest.
6. Add about 1 tsp minced garlic (or more — no judgment) and squeeze in the juice of ¼ lemon.
7. Remove from heat and grate fresh parmesan over the top. Done.
That’s it. Zero fuss, max flavor, and absolutely no requirement to pretend you “love” steaming plain broccoli. FIRE. That’s all. One less thing to think about when you’re just trying to get dinner on the table.
Nutrition Info
- Servings: 2 (½ the recipe per serving, based on about ½ lb of green beans)
- Calories: ~90
- Protein: ~3.5 g
- Carbs: ~10–11 g
- Fat: ~4.5 g
- Fiber: ~3.5 g
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