I am always looking for something different to make as a side dish. This recipe appealed to me because it had fried leeks in it, which I thought would be a delicious addition. And yes, it was!

There are not many ingredients in this dish, yet it is filled with great flavor. The bonus for me of course, is the lemon zest and juice. These will always be staples in my cooking repertoire. The leeks added a wonderful crunch and texture that was thoroughly enjoyable in every bite. As I frequently say, “anything fried is good”, and it is. The fried leeks did not disappoint.

Remember, it only takes a few minutes for the beans to boil and become that beautiful bright green color. Remove them from the pot and immediately place them in a bowl of ice water. You want them to have that perfect crunch when you bite into them. 

The combination of the vegetables in this dish is heavenly and I am sure you are going to enjoy it as much as I did. This recipe is courtesy of Epicurious.com and will serve 8 people who will love the yummy fried leeks!

Ingredients for Lemony Green Beans

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 tsp. kosher salt
3 lemons
2 large leeks, white and light green parts only
1 1/2 cups extra-virgin olive oil
1/2 tsp. freshly ground black pepper

Cook green beans in a large pot of (very) salted water, until crisp tender, 5-7 minutes.

Prepare a large bowl filled with ice water.

Drain the green beans and immediately transfer to the bowl filled with ice water.

Drain again and pat dry. Set aside.

Meanwhile, zest the lemons to yield 1 tablespoon zest. Juice the lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. 

Cut leeks crosswise into 4″ sections, then slice lengthwise into matchsticks.

Heat oil in a large deep-sided skillet over medium-high until shimmering.

Cook half of the 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 the remaining leek; reserve oil in skillet.

Cook green beans , pepper, lemon zest, and remaining teaspoon of 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 of oil from pan onto green beans.

Top with leeks and serve with lemon wedges alongside.

It’s that simple!