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Sautéed Green Beans & Preserved Lemons


2 tablespoons canola oil
1/2 pound green beans
2 medium cloves garlic, cut lengthwise into very thin slices
1 tablespoon finely chopped herbs, such as thyme or tarragon
2 tablespoons preserved lemon rinds, cut into thin strips


  1. Heat enough oil to cover the bottom of a large skillet over high heat until the oil just begins to smoke.
  2. Add the green beans, and stir or toss to coat evenly; cook for about 4 minutes, making sure to keep the beans moving so that all sides get browned or slightly caramelized.
  3. Season lightly with salt and pepper.
  4. Add the garlic and stir to mix well. Cook, stirring or tossing, for about 4 minutes, until the garlic has softened and browned slightly.
  5. Add the herbs and mix well; cook for about 30 seconds, then remove from the heat.
  6. Add the preserved lemon and stir to incorporate.

*Stop by our Saturday farm stand to pick up some preserved lemons made in partnership with The Good Stuff with lemons gleaned through our Harvest Sacramento Program.