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
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