Green Beans With Creamy Anchovy Chilli And Lemon Dressing And Almonds Recipes

ANCHOVY LEMON DIP WITH GREEN BEANS

Anchovy Lemon Dip with Green Beans image

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy-just thick enough to cling to green beans.

Yield Makes 6 (hors d'oeuvre) servings

Number Of Ingredients 7

Ingredients

1 cup plus 2 tablespoons sour cream, divided
2 tablespoons water
1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
2 garlic cloves, finely chopped
1/3 cup mayonnaise
1 to 2 tablespoons fresh lemon juice
1 1/2 pounds green or wax beans, trimmed

Steps:

Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.

GREEN BEANS WITH LEMON AND GARLIC

Green Beans with Lemon and Garlic image

Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

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.

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