In the South, we cook our green beans until they are nearly cooked to death. Don’t get me wrong, I grew up eating them that way and I still like them but I recently had Green Beans Almondine and fell in love with the fresh burst of flavors. It is basically blanched green beans sautéed in butter or oil and lemon zest with lemon juice, all topped with toasted almonds. Since then, I have recreated this dish many times. I cook my beans until they are fork tender- this southern girl doesn’t love crunchy green beans. I do love the crunch of the toasted almonds! Although this is not the recipe for Green Beans Almondine, my recipe came about because I ran out of almonds. I decided to alter the recipe a little and discovered that the garlic and lemon zest add a bright freshness to the bountiful harvest of green beans from my garden. Even my guys with an aversion to veggies will eat these delightful green beans. With all the rain we’ve been blessed with, I see many green beans in our near future! I will freeze some fresh green beans to prepare this dish in the winter months and I will can the rest of them in true southern fashion, just the way my grandmother taught me. I hope you will try this recipe for a new twist on a family favorite!
Garden Fresh Green Beans
- lemon zester
- garlic press
- large pot
- frying pan, optional
- collander/ strainer
- Spoon to stir
- 3-4 Cups Fresh Green Beans, washed and ends trimmed
- 1 Lemon, washed and zested
- 2 cloves garlic, minced/ pressed
- 1/4 cup melted butter
- 6 cups water
- Salt to taste
- Place green beans in a pot with 6 cups water. Bring to a boil over high heat and boil for 20 minutes or until green beans are fork tender. Cook time will depend on how young and tender your variety of beans are.
- Drain the water off the green beans. Lower the heat to simmer or lowest setting. Add butter, garlic and lemon zest. Toss and saute for 2-3 minutes. Salt to taste. Serve immediately.
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