Lemony Green Beans

This simple way to prepare green beans is delicious served alongside grilled meat and fish, or as part of a salad.

Difficulty:👍👍

Cost: ££

Serves 4 people


½ a bunch of fresh flat-leaf parsley
(or other soft herbs – see below)
1 lemon
2 tablespoons extra virgin olive oil Sea salt
Freshly ground black pepper
300g green beans

  1. Pick the parsley leaves onto a chopping board, discarding the stalks, then roughly chop and place in a jam jar.
  2. Cut the lemon in half. Squeeze the juice from one half into the jar, using your fingers to catch any pips (keep the remaining half lemon for another recipe.)
  3. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your green beans.
  4. Half-fill a medium saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil. On a chopping board, trim the stalk-ends from the beans, but leave the wispy tips on.
  5. Once the water is boiling, carefully add the green beans and cook for around 4 minutes, or until cooked through but still with a bit of bite. Once cooked, drain the beans over the sink into a colander, steam dry for a minute, then tip back into the pan.
  6. Give the dressing another good shake up, then drizzle it over the beans. Using tongs, gently toss the beans in the dressing while they’re still hot so they soak up all the dressing, then transfer to a serving bowl and serve straight away.

Method

  1. Pick the parsley leaves onto a chopping board, discarding the stalks, then roughly chop and place in a jam jar.
  2. Cut the lemon in half. Squeeze the juice from one half into the jar, using your fingers to catch any pips (keep the remaining half lemon for another recipe.)
  3. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your green beans.
  4. Half-fill a medium saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil. On a chopping board, trim the stalk-ends from the beans, but leave the wispy tips on.
  5. Once the water is boiling, carefully add the green beans and cook for around 4 minutes, or until cooked through but still with a bit of bite. Once cooked, drain the beans over the sink into a colander, steam dry for a minute, then tip back into the pan.
  6. Give the dressing another good shake up, then drizzle it over the beans. Using tongs, gently toss the beans in the dressing while they’re still hot so they soak up all the dressing, then transfer to a serving bowl and serve straight away.

Ingredients

½ a bunch of fresh flat-leaf parsley
(or other soft herbs – see below)
1 lemon
2 tablespoons extra virgin olive oil Sea salt
Freshly ground black pepper
300g green beans


You don’t have to use flat-leaf parsley in this recipe – try soft herbs such as fresh mint, chervil, tarragon or curly parsley instead and see which you prefer.

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