Ingredients

The following ingredients have 4 Servings
  • 3/4 pound (400 gm) french or thin green beans, tips trimmed (regular beans are fine too.)
  • lemon for final squeeze and garnish
  • kosher salt and black pepper to taste
  • 2 1/2 tablespoon olive oil ((or 2 1/2 tablespoons of butter))
  • 1 teaspoon minced garlic (1 clove) (or 1/4 teaspoon garlic powder)
  • 2 teaspoon lemon zest ((about 1/2 large lemon))
  • 1/3 cup Panko bread crumbs (36 grams)

Instruction

  • MAKE VINAIGRETTE MIXTURE: Combine oil, lemon zest and garlic in a small bowl or cup.
  • PREPARE BEANS: Boil salted water in a large skillet or small wok. Add beans and cook on medium-high heat for 2-3 minutes until tender or al dente (as you prefer). If your beans are thicker, they will take a bit longer to cook. While beans are cooking, get a bowl ready, half filled with ice and water. Note 1. Drain beans and plunge immediately into the ice water. This stops the cooking process and maintains their bright green color. Let beans sit in ice water for a few minutes to completely cool down. Drain and pat dry with paper towels. Return them to skillet/wok. Add 2 tablespoons of vinaigrette and toss to coat evenly. Add salt and pepper to taste.
  • MAKE PANKO TOPPING: In small skillet, add Panko crumbs. Heat to medium heat and shake pan over heat 3-4 minutes until light golden brown. Add remaining lemon-garlic vinaigrette. Stir to coat crumbs for 30 seconds.
  • ASSEMBLE AND SERVE: If desired, warm beans on medium high on the stove for 1-2 minutes. Otherwise, leave at room temperature. Transfer beans to a serving dish. Squeeze lemon juice over beans if you like. Sprinkle Panko topping over top, Serve with lemon wedges.