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3-Ingredient Lemony Green Beans with Frizzled Leeks

3-Ingredient Lemony Green Beans with Frizzled Leeks

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant vegan side dish elevates the humble green bean into something truly special. The combination of blanched haricots verts tossed in a bright citrus dressing and topped with golden, crispy leeks provides a sophisticated contrast of textures. It is a fresh, zesty accompaniment that works beautifully alongside a Sunday roast or as part of a festive spread, offering a lighter alternative to heavier vegetable bakes.

Simplicity is at the heart of this recipe, focusing on high-quality ingredients and precise techniques like blanching to preserve the beans' snap and vivid colour. For those who enjoy a bit of forward planning, the beans can be blanched a day in advance and kept in the fridge, making this an ideal choice for stress-free entertaining. Serve it warm to fully appreciate the fragrant lemon oil and the savoury crunch of the leek matchsticks.

Ingredients for 3-Ingredient Lemony Green Beans with Frizzled Leeks

1.1kg green beans, preferably haricot verts, trimmed
1 colher de chá de sal kosher, mais a gosto
3 lemons
2 large leeks, white and light-green parts only
350ml de azeite de oliva
1/2 colher de chá de pimenta-do-reino moída na hora

How to make 3-Ingredient Lemony Green Beans with Frizzled Leeks

Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.

Meanwhile, zest lemons to yield 1 tablespoon zest. Juice lemons to yield 60ml juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.

Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.

Cook green beans, pepper, lemon zest, and remaining 1 teaspoon salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 120ml oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.

Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.