Green Beans have to be the easiest vegetable to work with. They make a cooks life easy if she is cooking for a crowd. I always go for the french green beans because I think they cook up tender and have a softer flavor. After a quick blanch you can store these beans in the refrigerator covered over night to pull out and dress before serving. Serving them chilled helps keep their crispness. I served these at last weekends dinner party, using 5 pounds – there was none left.Grate lemon and squeeze juice to measure 1 1/2 tablespoons
Did you know that there are many health benefits of lemons that have been known for centuries. Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons. The huge reasons to add lemon juice, and zest to your diet are that lemons’ have strong antibacterial, antiviral, and immune-boosting powers.
Lemon Green Beans
Ingredients
- 1 lemon
- Salt
- 1 pound green beans
- 1½ tablespoon olive oil
Instructions
- In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat.
- Toss with oil, ¾ teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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I love green beans and these look delicious. Definitely need some healthy recipes after all the Diamond Jubilee cake!
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