I was well into my adulthood before I tried fresh green beans. I was raised on the mushy canned variety. I liked them. In fact, I still do. However, nothing holds a candle to a properly prepared fresh haricot vert long bean. My love affair with fresh green beans came about when I made my Green Bean Casserole Recipe for the first time. It was love at first bite!

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Lemon Pepper Green Beans – Low Carb, Paleo

Yield: 6 Servings 1x

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Scale

Ingredients

1 1/2 lbs fresh green beans, cleaned and trimmed
3 tbsp butter (ghee, or coconut oil)
2 cloves garlic, minced
1 1/2 tsp lemon pepper seasoning
1/4 tsp crushed red pepper flakes
sea salt and black pepper, to taste

Instructions

Bring a large pot of salted water to a boil.
Add the green beans to the pot. Boil for 3-4 minutes.
Drain the beans in a colander and submerge in an ice water bath to shock them and stop the cooking process. Drain and set aside.
In a large skillet, melt the butter over medium high heat. Add garlic, lemon pepper seasoning, and red pepper akes to butter and mix in.
Add the green beans to the pan and toss to coat in the butter.
Sauté an additional 5-7 minutes or until crisp tender. Add sea salt and black pepper if needed.