Yield 4 Number Of Ingredients 7 Steps:
Cook Green Beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse beans in cold water and drain. 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 and transfer to platter.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer. Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.
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 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.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
Time 16m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Time 15m Number Of Ingredients 7 Steps:
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain. In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
Saute garlic in oil in a large skillet for 1 minute. Add the beans, broth, lemon-pepper, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until beans are tender.
Time 16m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until green beans are tender; rinse under cold water and drain. Combine water and lemon juice in a heavy nonstick skillet over medium heat. Simmer 2-3 minutes or until reduced by half; stir in butter. Add green beans and lemon peel; simmer 3-4 minutes or until green beans are heated throughout. Remove from heat; add parsley and salt to taste and toss.
Time 30m Number Of Ingredients 6 Steps:
Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.
Time 20m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.). Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon zest; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
