Green Beans With Lemon And Thyme Recipes

Steps:

• Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
• Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

Steps:

• In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
• Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.
• Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve green beans garnished with additional thyme, if desired.

Steps:

• In a 3-qt. saucepan, combine beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a small saucepan, saute the onion in butter until tender. Add parsley, lemon juice, thyme and paprika. Drain beans; add butter mixture and toss to coat.

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:

• Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
• Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
• Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
• Add lemon juice, toss, and serve.

Steps:

• Place beans in boiling water and cook until crisp-tender, about 4 to 5 minutes. Drain and set aside.
• Melt butter in a large skillet over medium high heat. Add the beans, thyme and lemon zest. Toss until heated though, about 5 minutes.
• Season with salt and pepper and serve.

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.