Quick Cooked Green Beans With Lemon Recipes

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LEMON-GARLIC GREEN BEANS



Lemon-Garlic Green Beans image

"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh green beans, trimmed and cut into 2-inch pieces
2 teaspoons olive oil
2 garlic cloves, minced
1 tablespoon lemon juice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

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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.

Nutrition Facts : Calories 54 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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

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

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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 GREEN BEANS



Lemon Green Beans image

With a touch of lemon zest and juice, these green beans will take center stage.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

1 lemon
Salt
1 pound trimmed green beans
1 1/2 tablespoons olive oil

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Steps:

  • Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
  • In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g

QUICK-COOKED GREEN BEANS WITH LEMON



Quick-Cooked Green Beans with Lemon image

These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 5

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
1 small lemon, very thinly sliced (about 1/3 cup)

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Steps:

  • Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
  • Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS



Green Beans with Lemon and Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 5

1 (2-ounce) package sliced almonds, found on baking aisle
1 pound green beans, trimmed
1 tablespoon butter
1/2 lemon, juiced
Salt and pepper

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Steps:

  • In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

GREEN BEANS WITH LEMON



Green Beans With Lemon image

The recipe for this side dish was found in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, but it has been changed some to suit us better.

Provided by Sydney Mike

Categories     Lemon

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh green beans
2 tablespoons unsalted butter, melted
1 tablespoon lemon zest, minced
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon lemon pepper

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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.

Nutrition Facts : Calories 87.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 153, Carbohydrate 8.3, Fiber 3.2, Sugar 3.8, Protein 2.2

GREEN BEANS WITH HAZELNUTS AND LEMON



Green Beans with Hazelnuts and Lemon image

Categories     Bean     Citrus     Nut     Side     Thanksgiving     Quick & Easy     Low Cal     Low/No Sugar     Gourmet

Yield Serves 8

Number Of Ingredients 4

1 1/2 pounds green beans, trimmed
1 to 2 tablespoons olive oil
1 1/2 teaspoons freshly grated lemon zest or to taste
1/3 cup hazelnuts, toasted until golden and chopped fine

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Steps:

  • In a kettle of boiling salted water cook beans until just tender, 3 to 8 minutes. Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.

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