GREEN BEANS WITH LEMON AND TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.
GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
- In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.
GREEN BEANS WITH LEMON
The recipe for this side dish was found in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, but it has been changed some to suit us better.
Provided by Sydney Mike
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender.
- Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.
Nutrition Facts : Calories 87.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 153, Carbohydrate 8.3, Fiber 3.2, Sugar 3.8, Protein 2.2
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
GREEN BEANS WITH LEMON AND ALMONDS
This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
- Melt butter in a skillet over medium heat.
- Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
- Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
- Mix in the lemon peel; cook 1 minute.
- Mix in the chopped parsley.
- Season with salt and pepper, and transfer to a bowl.
- Delicious!
GREEN BEANS WITH LEMON VINAIGRETTE
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these green beans within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 4
Steps:
- Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
- Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)
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