Low FODMAP Green Beans with Lemon Sauce
Green beans tossed in a quick lemon butter sauce and ready in 15 minutes. One skillet, fresh beans, garlic-infused olive oil, and a squeeze of fresh lemon is all it takes. No garlic, no onion, no gut drama - just a simple, flavorful side dish that goes with everything.
Servings: 4 Servings
Equipment
- Large Skillet With Cover
Ingredients
- 1 pound fresh green beans washed, trimmed, and cut in half (Note 1)
- 1 tablespoon garlic-infused olive oil
- ½ teaspoon Kosher salt plus more to taste
- ¼ teaspoon ground black pepper
- ¼ cup water
- 1 tablespoon salted butter
- Juice of one lemon about 3 teaspoons, freshly squeezed
- 1 teaspoon sliced almonds for topping optional
Instructions
- Wash, trim, and cut the green beans in half. Try to keep the pieces roughly the same size so they cook evenly.
- Heat the garlic-infused olive oil in a large skillet over medium heat. Add the green beans, salt, and pepper. Stir occasionally until the beans are spotty brown, about 4 to 6 minutes.
- Add the water and cover the skillet. Cook for 2 minutes for bright green, crisp-tender beans.
- Remove the cover. If water remains, increase the heat to high for 30 seconds until fully evaporated.
- Add the butter and fresh lemon juice. Toss the beans to coat. Sprinkle sliced almonds over the top if using. Taste and add a pinch of Kosher salt if needed. Serve immediately.
Notes
Note 1: Fresh beans only. Frozen green beans were tested and do not work in this recipe. They steam instead of sear and turn mushy.
Dairy free option: Swap the salted butter for a dairy free butter alternative.
Sweet and salty variation: Skip the lemon and add chopped cooked bacon and a glug of pure maple syrup instead for a completely different and equally delicious result.
Almond topping: Keep the sliced almond topping light. Almonds are low FODMAP at 10 almonds or 12 grams per meal but become high FODMAP at larger amounts.
Nutrition Information
Serving: 1 ServingCalories: 94kcalCarbohydrates: 9gProtein: 2gFat: 6gSugar: 4g
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