3-Ingredient Lemony Green Beans with Frizzled Leeks | view more Recipe

3-Ingredient Lemony Green Beans with Frizzled Leeks

  • '2 1/2 pounds green beans
  • preferably haricot verts
  • trimmed'
  • '1 teaspoon kosher salt
  • plus more'
  • '3 lemons'
  • '2 large leeks
  • white and light-green parts only'
  • '1 1/2 cups olive oil'
  • '1/2 teaspoon freshly ground black pepper'

  1. Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes
  2. Drain, then immediately transfer to a large bowl filled with ice water
  3. Drain again and pat dry
  4. Meanwhile, zest lemons to yield 1 Tbsp
  5. zest
  6. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges
  7. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks
  8. Heat oil in a large deep-sided skillet over medium-high until shimmering
  9. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes
  10. Using a slotted spoon, transfer to paper towels; season with salt
  11. Repeat with remaining leeks; reserve oil in skillet
  12. Cook green beans, pepper, lemon zest, and remaining 1 tsp
  13. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes
  14. Add lemon juice and toss to coat, then transfer to a platter
  15. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use
  16. Top with leeks and serve with lemon wedges alongside
  17. Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill