Quick Cooked Green Beans With Lemon Food

LEMONY GREEN BEANS

Steps:

• Finely grate the lemon zest into a large bowl.
• Cut the lemon in half and squeeze in the juice from one half.
• Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
• Put a pan of salted water on to boil. Meanwhile, trim the the beans.
• Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
• Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

QUICK-COOKED GREEN BEANS WITH LEMON

Steps:

• Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
• Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

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 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.

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.

GREEN BEANS WITH LEMON

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.

GREEN BEANS WITH LEMON

Steps:

• Rinse the beans and drain them. Put them into a saucepan with water to cover and salt.
• Bring to a boil and simmer 10 minutes or until tender. The beans must remain a trifle firm or al dente.
• Drain the beans and return them to a hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss and serve hot.

CREAMY LEMONY GREEN BEANS

Steps:

• Steam the green beans to their desired consistency (chewy or tender.).
• Drain them and rinse with cold water to shock them into a vibrant hue.
• Pat the greenbeans dry then put them in a mixing bowl.
• In a small bowl, make the sauce by blending the lemon curd, lemon juice olive oil, mustard, and garlic. Microwave for about 30-40 seconds, just enough to heat it but make sure your microwave doesn't totally kill it.
• Pour the sauce over the greenbeans, and toss well to coat.
• Top with walnuts for crunch and pizazz.

LEMON GREEN BEANS RECIPE BY TASTY

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!

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.

GREEN BEANS WITH LEMON

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.

GREEN BEANS WITH LEMON AND OIL

Steps:

• Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.
• Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.

GREEN BEANS WITH LEMON

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain beans and toss with butter, zest, and salt to taste.