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Fried Green Beans
SUBMITTED BY:
Sophie
PHOTO BY:
A cook in Houston
"Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!"
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste
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DIRECTIONS
Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
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REVIEWS
Reviewed on Jan. 22, 2006 by
A cook in Houston
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A cook in Houston
Jan. 22, 2006
These are pretty good. I love lemon, but I still left out the zest. I used about six cups of green beans and they were still a little greasy for me. I make what we call green fries which is very similar to this. I use uncut long green beans, placed in a baking dish single layer then sprayed with olive oil cooking spray and sprinkled with course ground salt and fresh cracked black pepper. Then I bake them at 400 for about 20 min. As I remove them from the oven I squeeze fresh lemon over the green beans and toss. This is still a good recipe for a change up every now and then. Green beans are my favorite vege (I could eat them every day), so its great to have a bunch of recipes for them.
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16 users found this review helpful
These are pretty good. I love lemon, but I still left out the zest. I used about six cups of...
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Reviewed on Sep. 28, 2004 by
Rozanne
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Rozanne
Sep. 28, 2004
I really enjoyed this recipe. If you don't like lemon, like rest of my strange family then I don't recommend it. The lemon comes off more strongly than one would expect.
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8 users found this review helpful
I really enjoyed this recipe. If you don't like lemon, like rest of my strange family then I...
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Reviewed on Aug. 19, 2005 by
MISSSNOOP
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MISSSNOOP
Aug. 19, 2005
I must agree with those who found the lemon a little overpowering, but can be tolerated if using a smaller amount. I first had a recipe similar to this when visiting Spain. The quality of the olive oil and lemon is what makes this a delightful side dish. Some lemons are more bitter than others and nothing can replace good olive oil which can be expensive.
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6 users found this review helpful
I must agree with those who found the lemon a little overpowering, but can be tolerated if...
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Reviewed on Dec. 10, 2004 by
Tamara Grimes Lemasters
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Tamara Grimes Lemasters
Dec. 10, 2004
Don't get me wrong, this recipe is FABULOUS, but I happen to be a very strong advocate of Lemon. I'm just afraid if you're not as fond of lemons, you may not find this appealing:). It ROCKS for me though:).
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4 users found this review helpful
Don't get me wrong, this recipe is FABULOUS, but I happen to be a very strong advocate of...
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Reviewed on Mar. 12, 2006 by
Andrea Alexander
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Andrea Alexander
Mar. 12, 2006
This was a very easy recipe. I added about 2 tablespoons white wine and 1/2 tsp chopped garlic. I served it with Salmon w/lemon, basil cream sauce from this site and white rice. At first I thought that it would be too much lemon, but it was good!
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2 users found this review helpful
This was a very easy recipe. I added about 2 tablespoons white wine and 1/2 tsp chopped...
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Reviewed on Nov. 27, 2005 by QLADY642
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QLADY642
Nov. 27, 2005
These are my favorite veggie side dish!!
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2 users found this review helpful
These are my favorite veggie side dish!!
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Reviewed on Sep. 3, 2005 by LILYP
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LILYP
Sep. 3, 2005
This had way too much lemon even while omitting the lemon zest. I'm giving this a 4 though because I'll be keeping this recipe but decreasing the lemon just a bit. Also I thought there was a bit too much oil used, I had to drain the beans afterwards. But overall a good twist to an ordinary vegetable. Thanks!
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2 users found this review helpful
This had way too much lemon even while omitting the lemon zest. I'm giving this a 4 though...
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Reviewed on Oct. 2, 2006 by
JDVMD
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JDVMD
Oct. 2, 2006
Quick and easy to prepare. I used haricourt verts (thin French green beans). Adjusted the seasonings a bit for personal preference. Will make again.
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1 user found this review helpful
Quick and easy to prepare. I used haricourt verts (thin French green beans). Adjusted the...
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Reviewed on May 4, 2006 by
Millyanna
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Millyanna
May 4, 2006
This was delicious and easy! Even my children liked it! I cooked them a bit longer than recommended and got almost a grilled taste, very nice.
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1 user found this review helpful
This was delicious and easy! Even my children liked it! I cooked them a bit longer than...
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Reviewed on Apr. 23, 2006 by
dolcevita
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dolcevita
Apr. 23, 2006
Not good..recipe didnt work. too oily, not crunchy enough.
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1 user found this review helpful
Not good..recipe didnt work. too oily, not crunchy enough.
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Recipe Submitter:
Sophie
Cooking Level:
Intermediate
Home Town:
Colusa,
California
,
USA
Living In:
Cayce,