Lemon-Parsley Green Beans Recipe - Allrecipes.com
Lemon-Parsley Green Beans Recipe
  • READY IN 16 mins

Lemon-Parsley Green Beans

Recipe by  

"This is a delicious lemony, fried green bean recipe. I found it while shopping one Saturday at the local produce market."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    11 mins

    16 mins


  1. Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
  2. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2012

Fresh, spring-like way of preparing green beans. The cooking method and ice-water bath stop the cooking process and preserves the beans' vivid green color. I'm not able to say if the measurements are "spot on" or not as I didn't measure, just sprinkled away to my liking, skipping the zest entirely as I was happy with just the juice. These are simple, tasty, perfectly cooked green beans I imagine would appeal to everyone.

Most Helpful Critical Review
Aug 20, 2007

these were pretty sour. i'd use less lemon next time

Apr 13, 2009

You can use half the butter and olive oil AND you can re-use pan you boiled beans in (for less clean up) by pouring in ice water directly into pot with (drained)beans and then removing beans to your serving plate and then returning beans and finishing saute'ing still in same pot. After s & p (a lot) these were very nice accompaniment to baked ham and scalloped potatoes.

Feb 19, 2008

These were delicious! I added in only half a teaspoon of butter with the evoo. Aside from that I followed the recipe as is, except at the end I squeezed some lemon juice on rather than garnishing with them. Typically these would be eaten as a side dish but I ate these on top of baby spinach and grape tomatoes as a salad, no need for dressing. The rest of my family enjoyed these as well, will make these again.

Apr 23, 2012

These flavors are awesome with green beans making it a light and springy side. I was disappointed in my dish because I used oldish frozen beans that were past their prime. Not the recipes fault, obviously. When the recipe says the garlic should be dark brown, be careful. Burned garlic is awful and will wreck the dish. It can go from nice toasty to burned in a blink. I served it with a spicy meatloaf and it was a nice fresh counterbalance to the dinner.

Aug 14, 2007

These are awesome! I used in season fresh beans from my local farmers market. I make my asparagus similar to this recipe, except I never thought to add the fresh parsley and lemon zest. I will be using this from now on for the beans AND asparagus! thanks:)

Mar 27, 2013

Great recipe, very easy and even my picky wife and kids liked it. I will definately be making this again.

Jan 10, 2013

Easy recipe and my husband loved them. I used frozen instead of fresh and it worked out fine.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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