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.
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:
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 17m Yield 6 servings Number Of Ingredients 7 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.
Time 47m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat for 30 minutes. Drain. Melt butter in a Dutch Oven; add garlic and lemon pepper, and saute mixture over medium heat 1 to 2 minutes. Add green beans, and saute 5 minutes. Sprinkle with chopped parsley.
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.
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 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!
