Name: 3-Ingredient Lemony Green Beans With Frizzled Leeks
Cook time: 1 hour
Total time: 1 hour
Yield: 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

A platter of green beans topped with shoestring fried leeks.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

Olive oil–fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.

Recipe information

Total Time
1 hour
Yield
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

Preparation

Step 1
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.
Step 2
Meanwhile, zest lemons to yield 1 Tbsp. 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.
Step 3
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.
Step 4
Cook green beans, pepper, lemon zest, and remaining 1 tsp. 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: Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.

TagsGreen Bean Bean and Legume Vegetable Lemon Citrus Fruit Leek Root Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Saute Thanksgiving Passover Rosh Hashanah Epicurious

Recipe notes

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