One of the easiest and most satisfying side dishes is green beans – especially when they are sauteed in a lemon butter with parmesan and pine nuts!
Lord Byron’s Kitchen is no stranger to green bean recipes; there’s a few here that you might like to try. (They’re listed at the bottom of this post.) And, even though I stand by every recipe I’ve posted over the years, this is my favourite green bean recipe of them all.
I used to think of green beans as a primarily Thanksgiving-driven ingredient. And, I blame Americans for that. Damn their green bean casserole delicousness!! If you’ve never tried a green bean casserole, try Sabrina’s recipe; her Green Bean Casserole recipe is one of my favourites and the reason I think of green beans at Thanksgiving time.
In the spirit of trying to incorporate more vegetables into our regular Monday-Friday meals, it only makes sense that green beans become one of the regular features. They’re delicious, healthy, inexpensive, and you can do almost anything with them. Even an over cooked green bean is still a good one!
In our home, we are major fans of a traditional Thanksgiving and Christmas dinner. Every year I put on a full spread – even if it’s just for the three of us. And, every year since John.e has been a member of our family, green beans has been a part of that spread.
I didn’t grow up with green beans. If they were not in a can of mixed veggies or in a bag of frozen veggies, then chances were we were not eating them. My parents never ever bought fresh green beans, which is why there were not a regular item I was used to preparing until I met John.e.
Now though, we have them a few times year – I admit! – not quite often as we should! But, green beans just seem to go so well with the traditional meals we’re used to eating with out friends and family during holiday time.
How about you, Dear Reader? Are green beans a regular food item in your home? Or do you just serve them in the fall? Speaking of fall, I’d like to draw your attention to a few side dishes that work so well with green beans. First, there’s my Scalloped Potatoes, and of course there’s my Mashed Cauliflower with Cream Cheese, and finally, my all-time favourite – Stuffing!!!
Sauteed Lemon Butter Parmesan Green Beans has the ability to replace your current favourite green bean recipe, and it just might! You’ve been warned! It’s the combination of the beans being sauteed in the butter, along with the fresh lemon zest and all of those pine nuts that make this green bean side such a refreshing change from regular, boring green beans.
I just know you’ll love the cheesy saltiness and the bright lemon flavour paired with the black pepper. Trust me, Dear Reader, you’ll want to save this recipe so that you can make it over and over again!
If you loved this recipe, here are some others that might interest you as well:
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Sauteed Lemon Butter Parmesan Green Beans
- 4 tablespoons butter
- 2 pounds green beans, tips trimmed
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon grated lemon zest
- 1/4 cup pine nuts, toasted
- 1/2 cup grated parmesan
- In a skillet over medium heat, melt the butter until it begins to bubble. Add the garlic, green beans, salt, and pepper. Toss to coat in the butter. Saute for 3-5 minutes or until beans are heated through, but not limp or soft.
- Once the beans are cooked to your liking, turn off the heat. Add lemon zest, pine nuts, and parmesan. Toss into the beans until well distributed.
- Transfer cooked green beans to a platter. Garnish and serve.
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