Chive Green Beans Recipes

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until browned and the fat has rendered, about 4 minutes. Add the green beans and 1/4 teaspoon each salt and pepper and cook, stirring, until the beans are just bright green. Add 2 tablespoons water and continue to cook, stirring occasionally, until crisp-tender, about 6 minutes.
• Transfer the beans to a serving dish and toss in the chives. Zest the lemon directly over the beans and season to taste with salt and pepper.

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl. Toss with oil and chives. Season to taste with salt and pepper.

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Steps:

• Cook beans according to directions.
• Usually frozen beans are boiled for 2-4 minutes and then drained.
• After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
• In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
• Add a pinch of sugar to help sweeten the persimmons.
• Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

Steps:

• In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

Steps:

• Steam green beans, covered, 5 minutes or until crisp-tender.
• Remove from steamer; toss with remaining ingredients.