These Lemony Green Beans With Frizzled Leeks for Epicurious have only 3 ingredients. The leeks are fried in olive oil, which become crispy and add a lot of flavor to these green beans.
Prep: 15 mins
Cook: 25 mins
Yields: 8 - 10 Servings
Ingredients
2½ pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
3 lemons
2 large leeks, white and light-green parts only
1½ cups olive oil
½ teaspoon freshly ground black pepper
Directions
1Cook 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.
2Meanwhile, zest lemons to yield 1 tablespoon zest. Juice lemons to yield ¼ cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
3Heat 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.
4Cook 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 ½ cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
Do Ahead
1Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.