Lemony Green And Wax Beans Recipes

Steps:

• In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.

Steps:

• Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.

Steps:

• Fill a large skillet one-quarter full with water, add 1 tablespoon salt and bring to a boil. Add the green beans, cover and simmer until bright green but still slightly hard, 3 to 5 minutes. Drain and set aside.
• Heat the olive oil in the same skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Add the green beans; saute for 2 minutes. Add the balsamic reduction and 1/4 teaspoon salt and pepper. Toss the beans to coat, then cook for 1 minute more. Transfer to a platter and sprinkle with the lemon zest.

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:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Steps:

• Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
• Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
• To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.

Steps:

• In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

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.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic green beans and season with salt. Sauté for 2 minutes, just until the garlic is fragrant.
• Add the chicken stock, cover, and steam for 5-7 minutes, until the green beans are tender but still bright green. Add the lemon zest and juice and toss to combine. Season with more salt to taste.
• Transfer to a bowl and serve warm.
• Enjoy!