Lemon Garlic Green Beans (Print Version)
# Ingredients:
01 -
450 g green beans
02 -
1 tablespoon cooking oil
03 -
3-4 cloves garlic, minced
04 -
1/4 teaspoon chili flakes
05 -
42 g salted butter (approximately 3 tablespoons)
06 -
3 teaspoons lemon zest
07 -
Pinch of sea salt flakes
→ Pangrattato
08 -
65 g stale bread crumbs
09 -
1 clove garlic, minced
10 -
2 tablespoons cooking oil
11 -
Pinch of sea salt flakes
12 -
1 tablespoon finely chopped parsley
# Instructions:
01 -
Fill a large pot halfway with water and bring to a boil. Prepare a large bowl of ice and cold water for blanching.
02 -
In a frying pan or skillet over medium heat, cook breadcrumbs, garlic, and oil, stirring for 4-5 minutes until golden and crispy. Add a pinch of sea salt, then transfer to a plate to cool. Stir in parsley and set aside.
03 -
Add green beans to boiling water and cook for 3 minutes, allowing the water to return to a boil. Transfer the beans to the ice water to halt cooking and preserve their bright color. Drain after a few minutes.
04 -
Wipe out the pot, add 1 tablespoon of oil, and heat over medium heat. Add minced garlic and cook, stirring for 45-60 seconds. Stir in butter and chili flakes until butter melts.
05 -
Add blanched beans and lemon zest to the pot. Cook for 3-4 minutes, stirring until heated through. Season with a pinch of sea salt flakes.
06 -
Transfer green beans and lemon garlic butter sauce to a serving dish. Sprinkle with prepared pangrattato and serve immediately.
# Notes:
01 -
Do not add the pangrattato to the beans until serving to maintain its crispiness.
02 -
Use a standard 20ml tablespoon for accurate measurements.