Green Beans With Lemon Cardamom Glaze Recipes

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 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.

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.

LEMONY GREEN BEANS

Steps:

• In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.

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.