Lemon-Parsley Green Beans

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pinch white sugar
• 1 pound fresh green beans, trimmed
• 2 tablespoons butter
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1 lemon, cut into wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4 to 5 minutes until just tender but still bright green.

2. Drain the beans well and set them aside.

3. In a large skillet, heat the olive oil and butter over medium heat until the butter melts and foams.

4. Add the minced garlic and a pinch of white sugar. Stir for about 1 minute until fragrant, without letting the garlic brown.

5. Add the green beans to the skillet and toss for 3 to 4 minutes until heated through and lightly glossy.

6. Remove from the heat. Stir in the lemon zest and chopped parsley, then season with salt and pepper to taste.

7. Serve warm with the lemon wedges on the side for squeezing over the beans.