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Lemony Green Beans
- Makes: 6 to 8 servings
- Yield: 6 cups
Garlic, shallots and lemon brighten crisp-tender beans. Save time by parboiling the green beans a day early.
fresh green beans, stem ends trimmed
medium shallots, thinly sliced
cloves garlic, thinly sliced
cracked black pepper
finely shredded lemon zest (set aside)
freshly-squeezed lemon juice
Bring a large heavy pot half-full of lightly salted water to boiling over high heat. Add green beans and cook for 4 minutes or until just crisp-tender. Drain well.*
In the same pot, heat oil for 1 minute over medium-high heat. Add shallots, garlic, salt, and pepper. Cook and stir for 2 minutes or until just softened. Add green beans and cook and stir for 4 minutes or until heated through. Add lemon juice; cook and stir until well-coated. Transfer to a serving dish. Sprinkle with lemon zest.
Make Ahead Tip
- * At this point, the beans can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before serving. Continue with Step 2.
(Lemony Green Beans)
Servings Per Recipe 6, Polyunsaturated fat (g) 1, Niacin (mg) 1, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 34, Monosaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 304, vit. A (IU) 828, sodium (mg) 203, pro. (g) 3, cal. (kcal) 113, sugar (g) 5, iron (mg) 2, fiber (g) 4, calcium (mg) 56, chol. (mg) 0, Riboflavin (mg) 0, Fat, total (g) 7, Thiamin (mg) 0, carb. (g) 12, sat. fat (g) 1, vit. C (mg) 17