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Green Beans with Crisp Meyer Lemon Bread Crumbs

Greg DuPree

Serves 10

Time: 45 minutes. Olive oil– and citrus-toasted crumbs make this Thanksgiving staple special.


  • 2 cups coarse fresh ciabatta bread crumbs
  • 1/4 cup extra-virgin olive oil, divided
  • Finely shredded zest of 2 small Meyer lemons
  • About 1/8 tsp. kosher salt
  • About 1/8 tsp. freshly ground black pepper
  • 2 1/2 pounds green beans, ends trimmed
  • 1 teaspoon fresh Meyer lemon juice

Nutrition Information

  • calories 91
  • caloriesfromfat 54 %
  • protein 2.1 g
  • fat 5.6 g
  • satfat 0.8 g
  • carbohydrate 9.4 g
  • fiber 2.7 g
  • sodium 94 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large frying pan over medium heat, cook crumbs in 2 tbsp. oil, stirring, 5 minutes. Stir in zest and 1/8 tsp. each salt and pepper. Cook and stir until golden, 5 more minutes. Pour into a bowl.

  2. In a large pot fitted with a steamer basket, steam beans over 1 in. boiling water, stirring once, 7 to 10 minutes.

  3. Combine 2 tbsp. oil with lemon juice and salt and pepper to taste. Drain beans, toss with dressing, and pour into a shallow bowl. Top with crumbs; serve immediately.

  4. Note: Nutritional analysis is per serving.