Increase both the flavor and texture of your green beans by adding chopped pecans, fresh rosemary and grated lemon rind.
Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil.
Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.
Cover and steam 4-5 minutes or until crisp-tender.
Immediately plunge green beans into ice water to stop cooking. Drain.
Meanwhile, heat a non-stick skillet over medium-high. Add oil when hot.
Add green onions and rosemary, and sauté 2-3 minutes or until softened.
Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.
2 servings
Ingredients
Directions
Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil.
Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.
Cover and steam 4-5 minutes or until crisp-tender.
Immediately plunge green beans into ice water to stop cooking. Drain.
Meanwhile, heat a non-stick skillet over medium-high. Add oil when hot.
Add green onions and rosemary, and sauté 2-3 minutes or until softened.
Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.
