The recent Prevention magazine feature that touted “fast and fresh ideas for citrus” gave me some help by suggesting Lemony Green Beans. This played into my hand perfectly since I was armed with a bag of fresh lemons that I acquired in the West, as I’ve bragged about recently.
Sometimes my green beans turn the color of paste as they’re cooking, but the mode of preparation suggested here kept them a brilliant emerald. I cooked them in boiling water for only 5 minutes and then sauteéd them in olive oil in a skillet for two more minutes. Tender and bright to perfection! Tossing in the nuts and lemon zest and then bathing them in a small amount of fresh lemon juice was the crowning step.
A winner of a side—bold and colorful on the table, crunchy and lemony to the taste.
Lemony Green Beans
1/2 pound fresh green beans
2 teaspoons olive oil
1/4 cup chopped hazelnuts (I used unsalted cashews)
1 1/4 teaspoons lemon juice
1 1/4 teaspoons grated lemon zest
salt (I used salt substitute) and pepper to taste
Cook green beans in boiling water until tender, about 5 minutes. Drain. In skillet heat olive oil over medium heat. Add beans and nuts. Cook 2 minutes. Remove from heat. Stir in lemon juice and lemon zest. Season. Makes 4 servings. (Source: Prevention magazine, December 2011)