Green Beans with Lemon

Thin slices of lemon perk up this fresh side dish. The recipes takes just 20 minutes from start to finish. These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then sauté just before dinner for a fresh side dish that comes together in a flash.

1 lb green beans, trimmed
2 Tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced (2 Tbsp.)
kosher or sea salt
black pepper, freshly ground
1 small lemon, very thinly sliced (about 1/3 cup)

Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.

Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to colour, 1-2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning - beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

Makes 4-6 servings.