Green Beans With Garlic And Dill Food

GREEN BEANS WITH GARLIC AND DILL.

Steps:

• In a medium pan, sautee the minced garlic in the olive oil or vegan buttery spread over medium low heat for 2-3 minutes. Don't let it brown or burn.
• Place the green beans in a colander and rinse under cool water to partially thaw them. Drain fully and add to the pan.
• Raise the heat to medium to cook the beans.
• Add the dill, then salt and pepper to taste. Stir and continue to cook until beans are tender but still bright green.

GREEN BEANS WITH LEMON AND GARLIC

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.

GARLIC GREEN BEANS

Steps:

• Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter. Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

GREEN BEANS WITH DILL

Steps:

• Place frozen green beans in saucepan with boiling water, bouillon cube, and dill.
• Cover; bring to a boil.
• Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter and serve.

STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE

Steps:

• Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
• Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
• Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
• Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
• Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
• Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

GARLIC PICKLED GREEN BEANS

Steps:

• In a medium saucepan combine 1 teaspoons.
• of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed.
• Place the pan over moderate heat and bring liquid to a boil.
• Reduce heat to low, cover the pan and simmer for 30 minutes.
• Meanwhile, half fill another medium pan with water and bring to boil over moderate heat.
• Add remaining salt and beans and cook for 3 to 5 minutes.
• Remove the pan from heat and drain beans.
• Place them upright in dry, clean jars.
• Set aside.
• Remove vinegar mixture from heat.
• Strain the mixture over the beans up to the top of jars.
• Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place.

GREEN BEANS WITH FRESH DILL

Steps:

• Place fresh green beans in a saucepan with vegetable broth and dill.
• Cover; bring to a boil.
• Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
• Drain.
• Stir in butter, adding salt & freshly ground black pepper to taste.
• Serve and enjoy!

GREEN BEANS WITH SHALLOTS & DILL

Steps:

• Blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender.
• Drain and transfer to a bowl of ice water to set the color.
• Drain and pat dry.
• Transfer to a plastic storage bag& chill.
• (Beans may be prepared 1 day in advance.) In a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden.
• Add the green beans and salt and pepper and cook until heated through.
• Add the dill, lemon peel, and lemon juice.
• Toss to coat, and transfer to a serving dish.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.

BUTTERY GARLIC GREEN BEANS

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.