1 lb. small green beans
2 T. olive oil
2 cloves garlic, minced
1 shallot, pealed and finely chopped
2 T. finely chopped fresh parsley
1 to 1/2 t. fresh lemon juice
1/4 t. salt
Fill saucepan three-fourths full of water, place over medium-high heat and bring to boil. Add the beans and cook until tender, about 5 to 6 minutes. Drain the beans and rinse in colander with cool water to stop the cooking process and preserve the color. Drain again.
In frying pan, warm olive oil over medium heat. Add beans, stir well to coat with oil, and raise the heat to high. Sauté, stirring occasionally, until the beans are lightly browned, about 2 to 3 minutes. Add garlic, shallot, parsley and lemon juice, and sauté 30 seconds to 1 minute. Remove from heat, add salt, and stir to mix well. Serve warm.