Squash And Green Bean Saute Side Dish Food

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

SQUASH AND BEAN SAUTE

Steps:

• In a large nonstick skillet, saute the onion, garlic and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon.

GARLIC BUTTER GREEN BEANS RECIPE

Steps:

• Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Bring it to a boil.
• Meanwhile, fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set them aside.
• Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
• Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature completely for about 5 minutes. Drain and then transfer on to the sheet pan lined with paper towels. Dry as much as you can.
• Melt the butter in a large skillet (10 or 12 inch) over medium heat. Add the garlic and cook, stirring constantly, 30 seconds.
• Add in the green beans and gently stir to make sure they are coated with the butter and garlic mixture. Sautee, turning often, for 2-3 minutes or until green beans are softened but still tender.
• If preferred, toss in the lemon zest at the last minute. Transfer the beans on a plate and serve.

BRAISED GREEN BEANS & SUMMER VEGETABLES

Steps:

• Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.