LOW CARB
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GREEN BEANS Stir-Fried w/ Lemon, Butter, & Garlic
Table of Contents: VEGETABLES
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Be sure to select small, tender green beans. Don’t bother with old, tough, “shucky” green beans. Fortunately, good ones are available almost year-round.
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2 lbs. small fresh green beans
1 cup water
Âľ tsp. salt
ÂĽ cup butter or margarine
4 large cloves garlic, minced then crushed
1/8 tsp. lemon-pepper marinade (more may be desired)
A few drops lemon juice
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Remove the end tips of the green beans; then wash and drain. Break beans into halves and remove any side-strings.
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In a Dutch oven, bring the water to a full boil, and add salt and the beans. Return water to a boil; then cover and turn heat to simmer; cooking for 10 minutes or until tender-crisp. Immediately drain beans in a colander.
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Add the butter to the now empty Dutch oven to melt; then add garlic, and cook slowly until garlic is tender. Stir in the lemon-pepper marinade, 2 or 3 drops lemon juice, and green beans. Cook, uncovered, for an additional 3 minutes. Serve hot. Makes 4 to 8 servings.
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This is one of my favorite tender-crisp-style green beans recipes. Katrina Scofield of Greenville, AL gave it to me for the Priester’s Pecans cookbook that I wrote, tested, and produced for them, DINING ON THE VICTORIAN VERANDAH. I have only slightly altered it here, using 1/8 tsp. lemon-pepper marinade instead of the original ¼ tsp. called for.  I added the drops of lemon juice that were not in the original recipe. Do not use too much lemon flavor. A very small amount does the job.
This is not the traditional way of cooking green beans in the South. I personally like them cooked both ways – seasoned and tender-crisp, and Southern-seasoned with a soft texture.
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