These green beans with lemon and black pepper are easy to prepare and delicious to eat! Low carb and keto recipe.
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Not all low carb cooking has to be tricky or complicated. This green beans recipe is just that. Having said that, I could actually make the recipe even easier by writing “Step 1: cook green beans. Step 2: shake some lemon pepper seasoning over the beans. Step 3: eat.” But then you’d feel cheated.
So this recipe is a *tiny* bit more tricky than that, but not by much. It’s great for weeknight meals but also fine for company, too. It works especially well with fish and chicken.
For this recipe I used one of those microwave steam in the bag packets of green beans. No apologies. But if you only have the non-bagged variety, then you could boil them or steam them – just make sure they are still firm after the cooking time. Otherwise, follow the packet instructions, but err towards the lower end of the suggested cooking time.
When the beans are cooked, melt some butter in a skillet. Add the beans, and use a Microplane to zest about half a lemon’s worth of zest into the beans. Then cut the lemon in half, remove the pips from side, and squeeze that side into the beans. Grind a LOT of black pepper and a little salt over the beans.
Transfer the beans to a serving dish, and garnish it with slices of lemon or a little extra lemon zest. Job done.
Oh – and it’s true that I don’t usually make a side dish with a 3-person yield. But if there’s only two of you then the leftovers are great in a wrap with some cooked meat for lunch the next day!
This side dish is super easy to prepare and goes well with chicken or fish.
- 12 oz green beans cooked
- 1 tbs butter
- ½ lemon zest
- ½ lemon juice
- ½ tsp black pepper
Melt the butter in a skillet. Add the beans, zest and juice.
Grind black pepper over the beans and add a little salt. Cook until the beans are cooked through.
Transfer the beans to a serving dish, and garnish it with slices of lemon or a little extra lemon zest.
5g net carbs per serving (one third of whole recipe)
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