Lemon Basil Green Beans Food

SUNNY'S EASY GARLICKY LEMON BUTTER GREEN BEANS

Steps:

• Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and serve.

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.

LEMON-GARLIC GREEN BEANS

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.

STACY'S BASIL-LEMON GREEN BEANS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
• Remove from heat and sprinkle with lemon juice and red pepper flakes.

BASIL LEMON GREEN BEANS

Steps:

• In a large skillet heat the oil over medium-high heat until hot.
• Add the garlic and saute and saute 30 seconds.
• Add beans and yellow pepper; saute 3 to 5 minutes or until beans are crisp-tender.
• Add the basil, honey, lemon zest, salt and pepper; saute 30 seconds.
• Add the lemon juice and saute another 30 seconds.
• Serve immediately.

LEMONY GREEN BEANS

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.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS

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.

LEMONY GREEN BEANS

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.

LEMON - HERB GREEN BEANS

Steps:

• In a large saucepan cook beans, uncovered, in a small amount of boiling salted water for 7 minutes.
• (OR you may steam the green beans).
• Drain; return beans to sauce pan.
• Stir in butter, basil,oregano,and lemon peel.
• Let stand for 5 minutes before serving.
• Season to taste.

BASIL GREEN BEANS

Steps:

• Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until beans are tender.

LEMON-BASIL GREEN BEANS

Steps:

• Bring a large pot of well-salted water to a boil. Cook green beans 3 minutes until barely tender and only halfway cooked. Drain into a colander and set aside.
• In the same pot over high heat, melt the butter. Add green beans, lemon zest, salt and pepper (to taste). Sauté for 3 to 4 minutes, until beans are tender-crisp. Remove from heat, toss with basil and serve immediately.

FAST LEMON GREEN BEANS

Steps:

• Place the beans, water and onion in a 1-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.

LEMON-GARLIC GREEN BEANS

Steps:

• In a large covered pot (with steaming basket in place) boil 2 inches of water.
• Place green beans into steamer and steam for about 10 minutes. -Keep the beans that beautiful, fresh green color- with a bit of a bite.
• Drain beans into collander and set aside.
• Heat same pot over medium heat.
• Melt butter and gently saute garlic.
• Place beans into butter mixture and coat.
• Squeeze lemon onto beans, season with salt and pepper.

LEMON GREEN BEANS

Steps:

• Place beans in a steamer basket over boiling water.
• Cover saucepan and steam 5-7 minutes or until green beans are tender; rinse under cold water and drain.
• Combine water and lemon juice in a heavy nonstick skillet over medium heat.
• Simmer 2-3 minutes or until reduced by half; stir in butter.
• Add green beans and lemon peel; simmer 3-4 minutes or until green beans are heated throughout.
• Remove from heat; add parsley and salt to taste and toss.

LEMON GREEN BEANS

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.

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans 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 crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.