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Roman Green Beans

Forget the mushy, flavorless green beans of the past. Try out this recipe for zippy, crisp beans! Our dietetic intern, Mieko Diener, prepared this dish at a recent cooking demo at the Pittsfield Township Farmers Market.


1 lb. green beans, washed and trimmed
1 cup water
1 TBL olive oil
1 clove garlic, smashed and chopped
A pinch of red chili flakes, or more to taste
Zest of one lemon

  1. Put the green beans and water into a medium sized skillet with a pinch of salt over medium-high heat and cover. 
  2. Once the water boils, steam for two minutes. The green beans should be bright green and tender. Drain excess water using the lid to keep beans in the pan. 
  3. Return the beans to the heat and make a clearing in the middle to pour in the olive oil and add garlic and chili flakes. Toss to coat and sizzle until fragrant, about another minute. 
  4. Remove from heat and zest lemon rind onto the beans. (if you don’t have a fine grater, carefully slice off the lemon peel with a paring knife; avoiding the bitter, white pith as much as possible, then chop it into thin slices.)
  5. Sprinkle with a little salt to taste then serve.

Mieko Diener is our Dietetic Intern from the University of Michigan School of Public Health.

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  in Find Local Food, Health, Mieko Diener, Recipes