Sauteed Green Beans with Pepper Flakes, Rosemary, and Lemon Zest


1 lb Green beans
½ tsp Salt
¼ cup Olive oil
4 cloves Garlic, minced
¼ tsp Pepper flakes
1 ½ Tbsp. Rosemary, chopped fine
1 lemon - zest of the whole lemon (clean the white off)
1 Tbsp. Butter, unsalted


1. Precook the trimmed green beans in a large pot of boiling, salted water.
When tender, shock the beans in iced water, drain,. and reserve.
2. In a large sauté pan heat ¼ cup of olive oil. Add the minced garlic and cook
gently until the garlic begins to color slightly.
3. Add ⅓ teaspoon (or more if you dare) of pepper flakes, chopped rosemary
and the zest of 1 lemon. Sauté briefly to mingle the flavors and then add the beans.
Continue to cook until the beans are hot and nicely coated with the seasonings.
4. Add 1 tablespoon of unsalted butter and allow it to melt. Squeeze lemon over the top.

Yield: 6 servings
Serving Size: ¾ cup
Source: Culinary Institute of America at Greystone, Napa Valley, CA.

Sauteed Green Beans nutrition label


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