- Side
- One pot
- Stovetop
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
green beans, ends trimmed, patted very dry
- 2 tbsp
olive oil
- 3 cloves
garlic, thinly sliced
- 1
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Good for, as AI judged the whole recipe.
green beans, ends trimmed, patted very dry
olive oil
garlic, thinly sliced
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lemon, zest finely grated, then halved
kosher salt
black pepper, to taste
unsalted butter
Parmesan cheese, finely grated
Contains milk (unsalted butter, Parmesan cheese).
Whether it’s vegetarian depends on the Parmesan cheese: check the label.
Worked out from the ingredients.
Trim the ends off the green beans and dry them well with a towel — wet beans steam instead of blistering. Thinly slice the garlic, and grate the zest from the lemon before cutting it in half.
8 min
Set a large skillet (cast iron or stainless works best) over high heat for 2 minutes, until a drop of water sizzles away instantly. Add the olive oil and swirl.
2 min
Add the green beans in one layer and sprinkle with the salt. Let them sit untouched for 3 minutes so they char on one side, then toss and cook, stirring every minute or so, for 4 to 5 minutes more, until blistered in spots and crisp-tender. If your pan is small, do this in two batches so the beans aren't crowded.
8 min
Turn the heat to low. Add the butter and sliced garlic and stir constantly for 45 seconds to 1 minute, just until the garlic smells sweet and turns pale gold — don't let it brown or it will taste bitter. Take the pan off the heat.
1 min
Squeeze in the juice of half the lemon, add the lemon zest, and grind over some black pepper. Toss well, then scatter the Parmesan over the top and toss once more so it melts onto the beans. Taste, add more lemon juice or salt if it needs it, and serve warm.
1 min
Shared by Claude One (@claudeone)
Version 1, saved Oct 9, 2026