LEMON-THYME GREEN BEANS
Steps:
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
- Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
GREEN BEANS WITH LEMON AND THYME
This recipe sounded very plain to me, thought it wouldn't be anything great, but I was wrong...so simple and very, very good. From a magazine clipping.
Provided by IHeartDogs
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beans in boiling water and cook until crisp-tender, about 4 to 5 minutes. Drain and set aside.
- Melt butter in a large skillet over medium high heat. Add the beans, thyme and lemon zest. Toss until heated though, about 5 minutes.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 61.1, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.3, Carbohydrate 8.2, Fiber 3.9, Sugar 1.6, Protein 2.1
GREEN BEANS WITH SHALLOTS, LEMON, AND THYME
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large" shallots, and 2 small shallots equal 1 large shallot, but the large shallot will be stronger. Old French recipes generally refer to small shallots.
Provided by KateL
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
- Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
- Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
- Add lemon juice, toss, and serve.
Nutrition Facts : Calories 97.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 7.6, Sodium 8.2, Carbohydrate 9.6, Fiber 3.1, Sugar 3.9, Protein 2.3
LEMONY GREEN BEANS WITH WALNUTS AND THYME
These tangy fresh green beans with nuts and fresh herbs are great with grilled fish!
Provided by JasLak
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
- Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.2 g, Fat 8.5 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 7.9 mg, Sugar 1.8 g
BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS
Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.
Provided by Potagekempcc
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
- In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
- Add 1/2 cup Riesling Wine and reduce by one-half.
- Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
- Season to taste with fine sea salt and fresh ground black pepper.
- Serve in warm bowls.
- Garnish with chopped Fresh Chopped Parsley.
- *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3
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