Lemony Green Beans are the perfect blend of citrus, olive oil and kosher salt. When I named them Lemony Green Beans all I could think of was Lemony Snicket, a children’s series that my son read some time ago. It is actually a bit ‘dark’ and tragic—not for all kids. These beans are far from dark and tragic; I would attach adjectives like smart, fresh and magic. They smartly cut through rich flavors of meat or pasta, provide a fresh tone to any meal and are a snap [aka magic] to make.

Lemony Green Beans
1-2 tsp kosher salt
1 LB green beans
1 medium lemon
1 1/2 T olive oil

Have kids snip off ends of green beans with a scissors. Boil salted water and cook beans 4-5 minutes. While beans are cooking, zest and juice lemon. Place lemon juice and olive oil in bowl. Drain and dry beans, add to bowl and toss with oil and lemon. Add zest and sprinkle with kosher salt (and pepper if desired). Serve immediately.

This entry was posted on Wednesday, December 20th, 2006 at 3:45 pm and is filed under sides, talk of people. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.