Options

Format:
Include:
PRINT
See more
Photo: Lucy Schaeffer Photo by: Photo: Lucy Schaeffer

Green Beans Two Ways

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus—both zest and juice—giving the beans a fresh, vibrant flavor.

Food & Wine MAY 2012

  • Yield: 8 servings
  • Total:30 Minutes

Ingredients

  • 2 tablespoons tarragon, chopped
  • 3/4 teaspoon rosemary, chopped
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
  • Salt
  • Freshly ground pepper
  • 1 clove (large) garlic, minced
  • 4 tablespoons unsalted butter
  • 2 1/2 pounds green beans
  • 3/4 cup low-sodium chicken broth

Preparation

In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.

In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.

advertisement

Go to full version of

Green Beans Two Ways recipe

advertisement