3-Ingredient Lemony Green Beans with Frizzled Leeks

From the kitchen of Carly

Bright, crispy, and unapologetically simple. Tender green beans get dressed in lemon zest and juice, then topped with frizzled leeks that add serious crunch. The olive oil ties everything together into something that tastes way more impressive than three ingredients has any right to be.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 1/2 pounds green beans, preferably haricot verts, trimmed
  • 11 teaspoon kosher salt, plus more
  • 13 lemons
  • 12 large leeks, white and light-green parts only
  • 11 1/2 cups olive oil
  • 11/2 teaspoon freshly ground black pepper

Instructions

  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.

  2. Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.

  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.

  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 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.

  5. Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.