Time 20m Yield 4 servings. Number Of Ingredients 6 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.
Time 15m Number Of Ingredients 6 Steps:
Cook 2 pounds green beans in a large pot of salted, boiling water for 2 minutes. Remove the beans from the water and immediately transfer to a bowl of ice. Heat 2 tablespoons butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 2 minutes. Add the beans, 1 tablespoon lemon juice, ½ teaspoon salt, and ½ teaspoon black pepper to the pan. Sauté for 5 minutes. Serve with lemon wedges.
Time 20m Yield 4 servings Number Of Ingredients 6 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.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 6 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.
Time 20m Yield 1 pound of beans, 8 serving(s) Number Of Ingredients 6 Steps:
Bring a medium saucepan of salted water to a boil. Add beans, return to a boil, and cook until crisp-tender, about 2 minutes. Immediately drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry. Heat oil in a large nonstick. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve warm OR at room temperature.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Heat 1 tablespoon oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl. Add remaining 1 tablespoon oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.
Time 17m Yield 6 servings Number Of Ingredients 6 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!
