3-Ingredient Lemony Green Beans with Frizzled Leeks
Crisp-tender green beans tossed with crispy frizzled leeks and bright lemon, finished with a generous drizzle of infused olive oil. This elegant side dish combines fresh vegetables with citrusy notes and crispy alliums.
Ingredients
- •2½ pounds green beans
- •1 teaspoon kosher salt
- •3 whole lemons
- •2 large leeks
- •1½ cups olive oil
- •½ teaspoon black pepper
Cooking Instructions
- 1.
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.
7 min
- 2.
Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
10 min
- 3.
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; reserve oil in skillet.
10 min
- 4.
Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
5 min
- 5.
Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.
