3-Ingredient Lemony Green Beans with Frizzled Leeks

Ingredients for 3-Ingredient Lemony Green Beans with Frizzled Leeks

• 1.1kg green beans, preferably haricot verts, trimmed

• 1 teaspoon kosher salt, plus more

• 3 lemons

• 2 large leeks, white and light-green parts only

• 350ml olive oil

• 1/2 teaspoons freshly ground black pepper

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.