Lemony Green Beans with Frizzled Leeks
Here’s the quick, dreamy side dish you’ve been waiting for: Lemony Green Beans with Frizzled Leeks. With it’s tart flavor and crispy leeks on top, these green beans are sure to be a hit!
I love a side dish (or any dish, for that matter) that comes together easily. This can also be partially made ahead.
Cook the green beans until crisp-tender and drain them. Immediately plunge them into an ice bath to stop the cooking and help them retain their bright green color. Drain them and pat dry.
Meanwhile, thinly julienne the leeks.
Fry the leeks (in batches) until lightly golden brown and crispy and drain on paper towels.
Zest one lemon and cut the other one into rounds.
Finally, cook the beans with the lemon zest and salt & pepper until just warmed through, about 5 minutes.
Transfer to a platter, top with frizzled leeks and garnish with lemon rounds.
If desired, you can blanche the green beans 1 day ahead, then refrigerate in an airtight container.
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Lemony Green Beans with Frizzled Leeks
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 & 1/2 pounds green beans, preferably haricot verts, trimmed
- 1 tsp kosher salt, plus more
- 2 lemons
- 2 large leeks, white and light-green parts only
- 1/2 cup plus 1 tbsp olive oil, divided
- 1/2 teaspoon freshly ground black pepper
Instructions
Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
Meanwhile, zest one lemon to yield 1 tablespoon zest. Slice remaining lemon into wedges or thin rounds. Cut leeks crosswise into 4″ sections, then thinly slice lengthwise into matchsticks.
Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; remove most of oil (reserve for another use) and leave 1 tablespoon in skillet.
Cook green beans, pepper, lemon zest, and remaining 1 teaspoon salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Transfer to a platter. Top with leeks and serve with lemon wedges alongside.
Chef’s Note:
Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.
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