Green Beans With Lemon Cardamom Glaze Recipes

SUNNY'S EASY GARLICKY LEMON BUTTER GREEN BEANS

Steps:

• Bring a pot of salted water to a boil. Prepare an ice bath. Blanch the green beans briefly in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• In a large pan on medium-high heat, add the butter, garlic and lemon juice. When the butter is melted and the garlic is fragrant, add the green beans and toss until just heated through. Taste a green bean and season with salt and pepper if needed. Remove to a serving plate and wipe the pan clean. Add the almonds and lemon zest and quickly toast a minute or two. Sprinkle the toasted almonds and zest over the green beans and 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 GLAZED SHALLOTS IN LEMON-DILL BUTTER

Steps:

• In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
• Add shallot mixture to green beans; toss to coat.

GREEN BEANS WITH LEMON

Steps:

• Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender.
• Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.

BRAISED GREEN BEANS WITH LEMON

Steps:

• Wash the beans, break off both ends, and break them in half.
• Mix the herbs and garlic together.
• In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with beans, then herb mix, season with salt and freshly ground black pepper, and drizzle with 1/2 of the olive oil.
• Finish with the remaining cup of onions before drizzling with the last 1/2 of olive oil.
• Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1/2 hour, or until the beans are very soft and tender.
• Stir in 1/8 cup lemon juice.
• Taste and add more lemon juice, salt, or freshly ground black pepper, as needed.

GREEN BEANS WITH LEMON-CARDAMOM GLAZE

Steps:

• Combine the stock,lemon juice, lemon zest& ginger in a saucepan.
• Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes).
• Stir in the pepper corns, cardamom& salt, set aside.
• Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green.
• Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith).
• Heat the glaze (chicken stock et al) so it is piping hot just as the beans are finished cooking.
• Drain the beans, place on heated serving platter.
• Pour glaze over the beans& scatter the chopped lemon on top.