3 pounds green beans; trimmed
2 teaspoons extra-virgin olive oil
3 garlic cloves; minced
lemon; juice and grated peel
1 teaspoon salt
Fill a large stockpot of Dutch oven with two-thirds water; bring to a boil. Add the beans and cook just until bright green, 6-7 minutes total (don’t wait for the water to boil again). Drain in a colander and rinse under cold running water until cool, 1 minute, or plunge into a large bowl filled with ice water. Drain well.
In a microwavable cup measure, heat the oil and garlic on High just until aromatic, 10-20 seconds. Stir in the lemon juice, lemon peel, and salt. Toss with the beans to coat. Serve immediately, or chill up to 1 hour before serving.
Diabetic Exchanges Per serving (1 cup): 2 Vegetable
NOTE: Watch the timing when cookng the green beans – they should be tender, crisp and bright green (if you cook them longer than seven minutes, their color will fade).