Green Beans With Leeks Recipes

Steps:

• Heat oven to 350°F. In 12-inch skillet, heat butter over medium heat. Add leeks; cook 5 to 7 minutes, stirring occasionally, until leeks are tender and soft.
• Stir in flour, salt and pepper, using wire whisk. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and nutmeg. Cook 1 to 2 minutes, stirring occasionally, until cheese is melted. Stir in green beans. Pour mixture into ungreased 1 1/2-quart casserole. Sprinkle with onions.
• Bake 20 to 25 minutes or until bubbly.

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
• Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
• Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of 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 remaining leeks; reserve oil in skillet.
• Cook green beans, pepper, lemon zest, and remaining 1 tsp. 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 oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
• Do Ahead
• Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.