Green beans with white wine and lemon
- Preparation 15 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
Ads
🍋 Bright, buttery green beans made for contrast
Simple side dishes often do the heavy lifting, and these green beans with white wine and lemon are a perfect example. Straightforward, fast, and full of character, they bring freshness and balance to the plate without trying too hard. It’s the kind of recipe that proves you don’t need a long ingredient list to make vegetables shine.
Butter coats the green beans and adds richness, while white wine deglazes the pan and brings a light, aromatic acidity. Lemon zest ties everything together with a clean, vibrant finish that keeps the dish lively. The beans stay crisp-tender, glossy, and far from boring exactly how green beans should be.
These green beans are especially great alongside rich, slow-cooked dishes like braised lamb, where their brightness creates a welcome contrast to deep, savory flavors. They also work beautifully with fish, roast chicken, grilled meats, or even as part of a brunch spread. Simple, elegant, and reliable, this is a side dish you’ll come back to again and again.
Ads
Ads
✅ Keep the beans crisp-tender
Avoid overcooking. The green beans should stay bright green with a slight bite.
✅ Start with high heat
A hot pan helps coat the beans in butter without steaming them.
✅ Use dry white wine only
Choose a dry, crisp white wine. Sweet wines will throw off the balance.
✅ Zest, not juice
Lemon zest adds freshness without extra acidity. For a bolder punch, add the juice of half a lemon.
✅ Season at the end
Salt and pepper near the end of cooking for better control.
✅ Serve right away
These green beans are best straight from the pan while glossy and hot.
Ingredients
- 3 tablespoons butter
- 600 g (20 oz) green beans, trimmed and cut in half
- 2 tablespoons white wine
- Zest of 1 lemon, plus a little extra for garnish
Ads
Preparation
- In a large skillet over medium-high heat, melt the butter and add the beans. Coat well and sauté for 5 minutes.
- Add the white wine and lemon zest. Season with salt and pepper. Stir and continue cooking for 4 to 5 minutes or until the beans are cooked but still crisp. Garnish with lemon zest before serving.
They’re best served right away to keep their crisp texture. You can prep the beans in advance by trimming and cutting them ahead of time.
Yes. Vegetable or chicken stock can be used instead, but the dish will lose some of its brightness and aromatic complexity.
They’re ideal with rich, slow-cooked mains like braised lamb, but also pair well with fish, roast chicken, grilled meats, or brunch-style dishes.
Ads
Ads
Ads
Ads
Ads