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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.
  2. When tender, shock the beans in iced water, drain, and reserve.
  3. 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.
  4. 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.
  5. Continue to cook until the beans are hot and nicely coated with the seasonings.
  6. 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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