1 pound green beans, trimmed

1 tablespoon extra-virgin olive oil

2 cloves garlic, sliced very thinly lengthwise

1/2 teaspoon salt

1 tablespoon lemon juice

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1 teaspoon lemon zest

1. Fill a large pot with about 3 inches of water; bring to a boil and add the green beans. Cook until brightly colored and crisp-tender, about 5 to 7 minutes. Drain in a colander. (If not serving immediately, rinse with cold water).

2. Meanwhile, heat oil in a skillet over medium heat, add garlic and cook, stirring, until golden. Remove from heat and stir in the salt and lemon juice. Pour over the green beans; add the zest and serve immediately. Makes 4 servings.

Nutritional analysis for each serving:
70 calories, 2 g protein, 9 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 152 mg sodium