Steamed Green Beans With Lemon 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.

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.

SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
• Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
• Pour the dressing over the green beans to serve.

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!

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.

STEAMED GREEN BEANS WITH LEMON AND SESAME SEEDS

Steps:

• Bring a large pot of water to a boil. Add the salt and beans.
• Cook until tender, 3 to 4 minutes. Transfer to a bowl of ice water.
• Drain the beans and pat them dry. Transfer to a serving bowl. Drizzle with the oil and lemon juice and toss.
• Sprinkle with the zest and sesame seeds.

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.

LEMON-SESAME GREEN BEANS

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 3-4 minutes or just until crisp-tender. Remove green beans; drain well., Whisk the remaining ingredients until blended. Pour over green beans; toss to coat. Serve hot or at room temperature.

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 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!

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.

STEAMED GREEN BEANS AND CARROTS WITH CHARMOULA SAUCE

Steps:

• Add a few inches of water to a steamer (or large pot with a steamer insert) and bring to a boil. While water is heating, trim the ends of the green beans, and cut carrots into sticks about the same thickness as the beans. When water starts to boil and steam, add the carrots and steam for 3 minutes. Then add green beans and steam for 4-5 minutes more, or until all the vegetables are tender-crisp.
• While the vegetables are steaming, chop the garlic a few times and wash, dry, and coarsely chop the cilantro and parsley. Add garlic, cilantro, and parsley to food processor fitted with the steel blade and pulse until the herbs and garlic are starting to look finely chopped. Then add the olive oil, lemon juice, paprika, and ground cumin and pulse until all ingredients are combined. Season the sauce with salt and pepper to taste.
• When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with about half the sauce. Arrange vegetables on a serving platter and spoon over the rest of the sauce. Season with salt and fresh ground black pepper as desired, and serve hot or warm.
• Make-Ahead Tips for Thanksgiving: The sauce can be made one day ahead and stored in the refrigerator. Let it come to room temperature before using in the recipe.

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.