Steamed Fresh Green Beans With Lemon Butter Food

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.

SIMPLE STEAMED GREEN BEANS

Steps:

• Prepare green beans by snapping them or cutting them to approx 1 inch in length and rinsing them.
• Over a pot of boiling water, steam beans for 15-20 minutes (until just tender with a little"bite" to them; Also, to steam I use a covered colander over a Dutch oven filled 1/4th full with water) Remove steamed beans and turn into a serving bowl.
• Add all of the rest of the ingredients, seasoning to taste.
• Enjoy!

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.

LEMON BUTTER GREEN BEANS

Steps:

• Fill a saute pan or a frying pan with about 1/2 inch salted water; bring to a boil.
• Add green beans, cover, and cook until green beans are tender to the bite, about 3 to 5 minutes, depending on how crisp you like your green beans.
• In the meantime, melt butter in a nonstick frying pan over medium heat.
• Add the zest and continue to cook for about 1 minute.
• Drain the beans and wash under cold water until completely cooled.
• Put the green beans back in the pan and pour the lemon butter over them; add lemon juice, salt and pepper, and toss to combine.
• Transfer to a serving plate.
• Garnish with parmesan cheese.
• Serve.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON

Steps:

• Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

STEAMED FRESH GREEN BEANS WITH LEMON BUTTER

Steps:

• You will need a vegetable steamer or a pan or appliance adaptable to steaming. I use an electric wok that has a steaming ring that rests above the water level. Put enough water in the pan, etc., so the water will not touch the beans when it boils. With the steamer in the pan, bring the water to a boil. Place the green beans on the steamer above the water. Cover the pan and steam the beans until crunchy tender. Cooking time will vary. Young beans will steam-cook faster than older, mature green beans, which may take up to 20 minutes. Occasionally taste-test one for doneness. They should be slightly crunchy, not limp. Don't overcook. Meanwhile, as beans are steaming, finely grate the rind from the lemon and set aside. Then squeeze the juice from the lemon and set aside. Melt the butter in a small saucepan over low heat, being careful not to let it burn. Add the grated lemon rind and heat briefly. Then stir in lemon juice to taste and remove from heat. When the beans are done, remove them from the steamer and place in a large bowl. Pour the lemon butter over the hot beans and toss till coated. Taste for seasoning, adding salt and pepper as needed. Place in serving dish.

LEMON ROSEMARY GREEN BEANS

Steps:

• In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

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.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

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.

STEAMED GREEN BEANS WITH LEMON

Steps:

• Steam green beans until bright green and crisp-tender, about 5 minutes. (Refrigerate in an airtight container up to 3 days.) To serve, drizzle with olive oil, season with salt, and squeeze with lemon.