Sautéed Greens With Toasted Walnuts Recipes

GREEN BEANS WITH WALNUTS

Green Beans With Walnuts image

Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.

Provided by Tina

Categories Side Dish Vegetables Green Beans

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

Steps:

Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 16 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 28.1 mg, Sugar 2 g

SAUTEED GREEN BEANS WITH LEMON AND WALNUTS

Sauteed Green Beans With Lemon and Walnuts image

Modified from the dallasnews.com -- Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball.

Provided by KerfuffleUponWincle

Categories Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb green beans (washed and trimmed)
3 tablespoons butter
1/4 teaspoon salt
1/2 lemon (ZEST, freshly grated)
2 teaspoons lemon juice
1/2 cup chicken stock
1/4 cup walnuts (toasted and chopped)

Steps:

Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
Steam beans until barely tender but still crisp, about 3 minutes.
In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
Add the beans and simmer until beans are cooked through, about 2 minutes more.
Top beans with the walnuts and serve.
Makes 4 servings.

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