Nourish: June Vegetable of the Month — Green Beans
Garlic Lemon Green Beans
Green beans don't ask much of you. A hot pan. A little oil. Ten minutes. That's enough to put something real on the table.
That's what I love about this month's vegetable. June is when green beans hit their peak — bright, firm, deeply green — and they're one of those ingredients that rewards you for keeping things simple. No elaborate technique required. Just a good pan, a couple of cloves of garlic, and a squeeze of lemon at the end.
Additionally, green beans are a good source of vitamins C and K, plus folate — all in a vegetable that takes minutes to cook. They're high in fiber, which supports digestion and helps you feel steadily full and satisfied throughout the day. And they're naturally low in calories and rich in antioxidants. A quiet, reliable vegetable worth coming back to.
Ingredients
- 1 large handful of green beans, ends trimmed
- 2 cloves garlic, minced
- A squeeze of fresh lemon juice
- Olive oil
- Salt & pepper
Method
- 1 Trim the ends off your green beans.
- 2 Heat olive oil in a pan over medium-high heat.
- 3 Add the beans and cook for 4–5 minutes, tossing occasionally, until tender-crisp and starting to blister at the edges.
- 4 Add the garlic and cook for 1 more minute until fragrant.
- 5 Finish with a squeeze of lemon, salt, and pepper. Enjoy.
Britt's note
Green bean season runs May through September, so you have the whole summer to work with them. When you're shopping, look for beans that are bright and deeply green — avoid anything yellowing or pale. They should feel firm and snap cleanly when you break one; if they bend rather than break, they've been sitting too long. Smooth skin, no soft spots, and roughly uniform size (so they cook evenly) are the signs of a good bunch. Once you're home, store them unwashed in an airtight bag or container in the fridge, and try to use them within four to five days. The sooner you cook them, the crispier they'll be.
Simple, seasonal, and enough. That's the whole invitation this month — pick up a bunch of green beans at the market, keep it easy, and taste what June actually tastes like.
Cook what's in season.
Nourish what you have.
Feed yourself the way you'd feed someone you love.
A deep breath in a beautiful life.
Talk soon.
— Britt
Most people hydrate out of habit — the same water, the same glass, the same time of day. This pitcher is a small invitation to do something slightly different. Peach, ginger, and orange don't obviously belong together, but they work beautifully — sweet, a little sharp, with just enough warmth from the ginger to make it interesting. Ten minutes of prep, and hydration that actually feels like a treat.