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Green Beans with Lemon and Garlic

For a side dish that is simply sensational this is ridiculously quick and easy to prepare.  You can cook the beans in advance, then keep in the fridge until you're ready to give them a quick stir fry.  This recipe, modified slightly, is from the July 2005 issue of Cooking Light magazine.  It yields approximately 6 servings, and scales easily.

1˝ cups water
1˝ pounds green beans, trimmed
1˝ tablespoons olive oil
1˝ tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice (see notes)
˝ teaspoon salt
˝ teaspoon` black pepper

Bring water to a boil in a large skillet.  Add the beans and bring to a boil.  Cover, reduce heat and simmer for about 8 minutes, until just crisp-tender.  Drain beans and pat dry.  Empty water from skillet and return to stove.

Raise heat to medium and heat oil and butter in the skillet.  Add garlic, and sauté until aromatic, about 30 seconds.  Add beans, and all remaining ingredients and stir fry for about 2 minutes, until heated thoroughly.

Adjust for salt and pepper and serve immediately.

Notes:  Whenever possibly always use fresh lemon, unless the recipe specifically calls for the bottled stuff.  The taste difference in like night and day.

 

 

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