What to do to make the prosaic but healthy green bean a little more appealing and diverse? Fresh green beans are terrific sides—popular with little ones learning to eat their veggies as well as with veteran eaters of the color green. But dressing it up? Seems as though I’m forever short on ways.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)
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