Green Beans With Citrus Butter Sauce Recipes

SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
• Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
• Pour the dressing over the green beans to serve.

GREEN BEANS WITH LEMON AND GARLIC

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.

GREEN BEANS WITH CITRUS BUTTER SAUCE

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute. Add broth and simmer 1 minute. Add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Place beans in a microwave safe dish, cover and microwave for 5 to 6 minutes or until crisp tender; stirring half way through cooking.
• Drain beans well and return to microwave dish, cover and keep warm.
• In a small saucepan, heat the butter over medium heat until melted and lightly browned.
• Immediately remove the butter from heat, stir in lemon zest, marjoram and salt.
• Pour the butter mixture over beans tossing to coat.
• Garnish with lemon slices.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium saucepan 3/4 full of water and bring to a boil.
• Add salt and beans.
• Return to a boil and cook 4-5 minutes or they are crisp tender.
• Remove from heat and drain.
• Put back in pan and add butter and zest.
• Season with pepper and more salt if you need it.

CITRUS GREEN BEANS

Steps:

• Place green 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., Transfer beans to a small bowl. Add the oil, zest, salt and pepper; toss to coat.

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.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Cook green beans as directed on package; drain.
• Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices.

GREEN BEANS IN LEMON CHIFFON SAUCE

Steps:

• Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender., Meanwhile, in a large saucepan, combine the cornstarch, broth, and cheese until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted. , Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce.