Green Beans With Garlic Lemon And Parsley Recipes

GREEN BEANS WITH PARSLEY AND GARLIC

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

GREEN BEAN WITH LEMON & PARSLEY

Steps:

• Cook Green Beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain.
• Rinse beans in cold water and drain. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic, stir 30 seconds.
• Add beans, sauté until heated through, about 5 minutes.
• Stir in parsley and lemon peel.
• Season with salt and pepper and transfer to platter.

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.

LEMON-GARLIC GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.

GREEN BEANS WITH GARLIC, LEMON, AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
• Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
• Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
• Add beans; toss to heat through, about 5 minutes.
• Mix in lemon zest; cook 1 minute.
• Mix in parsley. Season with salt and pepper. Transfer to bowl.

GREEN BEANS WITH LEMON, GARLIC & PARMIGIANO GREMOLATA

Steps:

• 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
• As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
• When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

LEMON & PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.