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 25m Yield 6 Number Of Ingredients 4 Steps:
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
Time 10m Number Of Ingredients 5 Steps:
Bring a large pot of salted water to a boil. Add beans and return to a boil, then cook until beans are crisp-tender and a consistent color throughout, 3 to 4 minutes. Drain; run under cold water to stop cooking. Pat completely dry. Beans can be made ahead to this point and refrigerated in an airtight container up to 2 days. Drizzle beans with oil; toss to coat. Stir together 2 teaspoons salt, lemon zest, and 1/2 teaspoon pepper. Sprinkle over beans. Serve, with yogurt sauce.
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 20m Yield 2 servings. Number Of Ingredients 6 Steps:
Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk the oil, vinegar and seasonings until blended. Transfer beans to a serving bowl; drizzle with seasoning mixture and toss to coat.
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!
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Drain the water off of the green beans. Over medium heat, place the green beans in a large enough saucepan. Add just enough water to cover half the beans. Squeeze the juice from all the lemon quarters, getting as much as the juice and pulp out as possible. Place 4 quarters in the pan with the beans. Season with black pepper to your taste. You can make these as spicy as you like. Salt to taste. Cook on med-low heat until beans are heated and tender.
Time 25m Yield 1-2 serving(s) Number Of Ingredients 11 Steps:
Make the rice according to the directions on the package, and add the bouillon cube to the water the rice is cooking inches. Saute onion and garlic in olive oil until garlic is slightly browned. Add the red pepper and cook for a minute or two. Add the green beans and tomatoes. Add as much lemon pepper and Mrs. Dash as suits you, as well as the lemon juice. By only adding a little bit of lemon juice you enhance the lemony flavor without overpowering everything else. Put the vegetable mixture over the cooked rice, sprinkle a little cheese on top if you like, and enjoy!
