Best Green Beans With Zaatar And Lemon Recipes

Green Beans with Lemon and Garlic image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Steps:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Quick-Cooked Green Beans with Lemon image

Provided by Martha Stewart

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 5

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
1 small lemon, very thinly sliced (about 1/3 cup)

Steps:

Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

Green Beans with Za'atar and Lemon image

Provided by Leah Koenig

Yield Serves 8

Number Of Ingredients 7

1/4 cup low-sodium chicken broth
2 pounds thin green beans (haricot verts), stem ends trimmed
2 tablespoons unsalted butter
1 tablespoon za'atar
Grated zest of 1 lemon
Kosher salt
freshly ground black pepper

Steps:

In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.
Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.