Reviewed: 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.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 4, 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.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 4, 2010

This is a very close version of Galloping Gourmet's recipe before he went diet mode. Parsley adds just the right touch.

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Reviewer:

Angelizz10

Cooking Level: Expert

Home Town: Humboldt, Iowa, USA

Living In: Stella, North Carolina, USA

Reviewed: Apr. 12, 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.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: 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.

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Reviewer:

veggiegreengirl

Cooking Level: Intermediate

Reviewed: Aug. 20, 2007

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

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Reviewer:

naachx3

Cooking Level: Intermediate

Reviewed: 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:)

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3 users found this review helpful