A classic side dish that’s also incredibly versatile. Great with a Sunday Roast, but just as good with a juicy steak and some triple cooked chips. Or what about that summer BBQ, served cold with creamy potato salad?
Lemon and Parsley Green Beans
Simple but bursting with spring flavours
Equipment
- Large saucepan
- large frying pan
Ingredients
- 650 g fine green beans
- 75 g unsalted butter
- 3 cloves garlic peeled and finely diced
- 2 tbsp flat leaf parsley finely chopped
- 1 large lemon zest and juice
- salt and pepper
Instructions
- Bring a large pan of salted water to the boil, add a little salt, and then cook the beans for 3-5 minutes, until bright green and tender
- Plunge into cold water, then drain.
- Heat the frying pan over a medium heat, then add in the butter and garlic. Cook until just starting to colour.
- Stir in the beans, and cook until just starting to wilt, no more than 3-4 minutes.
- Add the lemon zest to the pan, turn up the heat and add in the juice. Allow to bubble, then transfer to a serving dish. Sprinkle with the chopped parsley.
Nutrition
Nutrition Facts
Lemon and Parsley Green Beans
Amount per Serving
Calories
131
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
27
mg
9
%
Sodium
9
mg
0
%
Potassium
270
mg
8
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
131
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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