Lemon garlic green beans with sliced garlic on a white platter

AmericanSide

Lemon Garlic Green Beans with Salt Odyssey Sea Salt Flakes: Lemon

The green bean side for people who want something bright on a Thanksgiving table full of rich, creamy dishes. Crisp-tender green beans are blanched ahead, then tossed in a hot skillet with sliced garlic and Garnished Table Extra Virgin Olive Oil, which is co-milled in Greece with fresh lemon, parsley, mint and garlic, so the herbs and citrus come right from the bottle. Right before serving, crush a pinch of Salt Odyssey Sea Salt Flakes: Lemon over the top. These pyramid-shaped flakes are hand-harvested in Messolonghi, Greece and finished with lemon zest, so every bite gets a little crunch and a fresh hit of lemon. Five ingredients, 25 minutes, and you can do most of it two days ahead.

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Servings

8

Prep Time

15 minutes

Cook Time

10 minutes

Calories

90

Author

Kristina DeRolf

Cook Mode

Ingredients

2 pounds fresh green beans, stem ends trimmed
2 tablespoons kosher salt, for the cooking water
3 tablespoons Garnished Table Extra Virgin Olive Oil, divided
4 garlic cloves, thinly sliced
1 lemon (zest of the whole lemon plus 1 tablespoon juice)
¼ teaspoon black pepper
¾ teaspoon Salt Odyssey Sea Salt Flakes: Lemon, to finish
Optional: ¼ teaspoon crushed red pepper flakes

Directions

Bring a large pot of water to a boil and add the kosher salt. Fill a large bowl with ice water and set it next to the pot.
Add the green beans to the boiling water and cook 3 to 4 minutes, until bright green and crisp-tender. Bite one to check; it should still have a little snap.
Drain and move the beans straight into the ice water. Let them sit 2 to 3 minutes until cold, then drain and pat them very dry with a clean kitchen towel. Dry beans brown instead of steam.
Heat 2 tablespoons Garnished Table Extra Virgin Olive Oil in a large skillet over medium heat. Add the sliced garlic (and red pepper flakes, if using) and cook, stirring, 1 to 2 minutes, just until the garlic turns pale gold. Watch it closely; it turns bitter if it browns.
Add the green beans and turn the heat to medium-high. Toss with tongs for 3 to 4 minutes, until the beans are hot all the way through and a few have light golden spots.
Take the skillet off the heat. Add the lemon zest, lemon juice, black pepper and the remaining 1 tablespoon Garnished Table Extra Virgin Olive Oil, and toss to coat.
Pile the beans on a platter. Crush the Salt Odyssey Sea Salt Flakes: Lemon between your fingertips over the top right before serving, so the flakes stay crunchy. Taste one and add another pinch if you like.

Article: Lemon Garlic Green Beans with Salt Odyssey Sea Salt Flakes: Lemon

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Lemon garlic green beans on a white platter with Salt Odyssey Sea Salt Flakes: Lemon and Garnished Table Extra Virgin Olive Oil

Nov 5, 2026Holiday

Lemon Garlic Green Beans with Salt Odyssey Sea Salt Flakes: Lemon

Name: Lemon Garlic Green Beans with Salt Odyssey Sea Salt Flakes: Lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds fresh green beans, stem ends trimmed; 2 tablespoons kosher salt, for the cooking water; 3 tablespoons Garnished Table Extra Virgin Olive Oil, divided; 4 garlic cloves, thinly sliced; 1 lemon (zest of the whole lemon plus 1 tablespoon juice); ¼ teaspoon black pepper; ¾ teaspoon Salt Odyssey Sea Salt Flakes: Lemon, to finish; Optional: ¼ teaspoon crushed red pepper flakes

Most Thanksgiving tables are full of rich, creamy dishes, and the one people keep reaching back for is the side that brings something fresh. These green beans do that. They are bright with lemon and garlic, with a little crunch from the salt on top.

Garnished Table Extra Virgin Olive Oil is co-milled with lemon, parsley, mint and garlic, so the herbs come straight from the bottle. Salt Odyssey Sea Salt Flakes: Lemon goes on at the very end. Crush it between your fingertips over the platter so the flakes stay crunchy.

Planning the Day
Blanch and dry the beans up to two days ahead. On Thanksgiving, the skillet finish takes about five minutes while the turkey rests, and it keeps the oven free for everything else.

Not Just for the Holidays
This works on a weeknight too, next to roast chicken or salmon.

Shop the bottle and salt: Garnished Table Extra Virgin Olive Oil and Salt Odyssey Sea Salt Flakes: Lemon

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina