Green Beans with Lemon
Ingredients
- 3 pounds green beans or snow peas, trimmed
- 4 tablespoons extra-virgin olive oil or butter
- 3 lemons
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Instructions
- 1. Bring a large pot of water to a boil and salt it (you may use the same water in which you blanched the potatoes); add the beans and cook until bright green and tender, about 5 minutes. Do not overcook.
- 2. Drain the beans, then plunge them into a large bowl filled with ice water to stop the cooking. When they're cool, drain again. Zest the lemons and julienne or mince the zests. Juice the lemons.
- 3. When you're ready to serve, place the oil in a large skillet and turn the heat to medium high. Add the beans and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss in a serving bowl with the lemon juice, top with the zest, and serve.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
