Lemon-Parsley Green Beans
Serves 4 for 119 kcal per one serving – 8 grams of fat and 12 grams of carbs
450 grams fresh green beans, trimmed or frozen to save time
2 TBSP butter
2 tsp olive oil
3 cloves garlic, minced
1 TBSP lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges
Bring a large pot of salted water to a boil over high heat: add beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.