Lemon Garlic Skillet Green Beans
Ingredients
- ¾ cup chicken broth, vegetable broth, or water
- 3 tablespoons fresh lemon juice, divided (zest the lemons before juicing and reserve zest to use later)
- 2 cloves garlic finely minced or pressed through a garlic press
- ½ teaspoon coarse, kosher salt (or 1/4 teaspoon table salt)
- 1 pounds fresh green beans, ends trimmed, if needed
- 1 teaspoon fresh lemon zest
Instructions
- In a 10- or 12-inch skillet, add the broth (or water), 2 tablespoons lemon juice, garlic, and salt. Bring to a simmer over medium heat.
- Add the green beans and give a quick toss. Cover the skillet, and simmer for 6 to 8 minutes, depending on desired tenderness. Moderate the heat, as needed, during cooking to maintain a simmer (rather than a vigorous boil).
- Remove from the heat and sprinkle with remaining 1 tablespoon lemon juice and lemon zest.
- Serve immediately.
Notes
Frozen Green Beans: Frozen green beans can also be used. Add green beans to the skillet frozen without thawing first. Add 1 to 2 minutes to the cooking time.