Best Green Beans With Chives Recipes

CHIVE GREEN BEANS

Steps:

• Steam green beans, covered, 5 minutes or until crisp-tender.
• Remove from steamer; toss with remaining ingredients.

SPANISH GREEN BEANS AND TOMATOES

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
• Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES

Steps:

• In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

SAUTEED PERSIMMONS WITH GREEN BEANS WITH CHIVES

Steps:

• Cook beans according to directions.
• Usually frozen beans are boiled for 2-4 minutes and then drained.
• After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
• In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
• Add a pinch of sugar to help sweeten the persimmons.
• Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

GREEN BEANS WITH HERBS AND OLIVES

Steps:

• Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
• Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS WITH CHIVES

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl. Toss with oil and chives. Season to taste with salt and pepper.