Quick Cooked Green Beans With Lemon Recipes

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.

QUICK-COOKED GREEN BEANS WITH LEMON

Steps:

• Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
• Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

GREEN BEANS WITH LEMON

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain beans and toss with butter, zest, and salt to taste.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

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.

GREEN BEANS WITH LEMON

Steps:

• Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
• Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
• To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.

GREEN BEANS WITH LEMON

Steps:

• Rinse the beans and drain them. Put them into a saucepan with water to cover and salt.
• Bring to a boil and simmer 10 minutes or until tender. The beans must remain a trifle firm or al dente.
• Drain the beans and return them to a hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss and serve hot.

LEMON DIJON GREEN BEANS

Steps:

• I usually steam the green beans for 5-7 minutes to get them a bit tender.
• Melt butter or margarine in large frying pan.
• Add green beans and cook on medium hight heat until coated with butter.
• Add lemon juice, mustard and dill.
• Toss with beans until coated well and heated through.
• Check taste, add salt or pepper if desired.
• Sprinkle with toased almonds before serving.
• Note, almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes.