1 1/4

pounds (600 g) fresh green beans, stem ends trimmed and rinsed

2	teaspoons (10 ml) olive oil

2	cloves garlic, thinly sliced

1/4	teaspoon (1.25 ml) salt (optional)

1/4	cup (60 ml) fresh lemon juice

3	tablespoons (12 g) chopped flat-leaf parsley

1. In a medium sauté pan, cover beans with cold water. Place on stove over medium-high heat and bring to a boil. Reduce heat and cook for 2 minutes. Drain and keep warm.
2. Add the olive oil to the sauté pan and return to stove over medium heat. Add garlic and sauté until garlic is soft, but not browned, about 4 minutes. Stir often.
3. Return beans to pan, add salt (if using), lemon juice, and parsley. Stir to combine. Cook for another 1 to 2 minutes until beans are crisp-tender, stirring frequently. Serve at once.