Aug 1, 2011

Lemony Green Beans


1 pound green beans
2 tablespoons minced garlic
1/4 cup olive oil
Zest of 2 large lemons (yellow part only)
1/2 cup chopped fresh Italian parsley (optional)
1/3 cup lightly packed grated Parmesan
Salt and pepper to taste


For crunchy green beans, blanch them in boiling salted water for 1 minute. For softer beans, aim for 5 minutes. Either way, drain them, plunge them into ice water, and drain again thoroughly. Transfer them to a bowl.

In a small skillet over low heat, sauté the garlic in the olive oil just until fragrant, about 1 minute (do not let it brown). Pour the mixture over the green beans and add the lemon zest, parsley, cheese, and salt and pepper, tossing everything together. Serve warm or at room temperature.

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