Increase both the flavor and texture of your green beans by adding chopped pecans, fresh rosemary and grated lemon rind.
1 pound fresh green beans, trimmed
1/2 teaspoon salt, divided
2 green onions, sliced (about 1/4 cup)
2 teaspoons chopped fresh rosemary
1 teaspoon olive oil
1/4 cup chopped pecans, toasted
2 teaspoons grated lemon rind
Garnish: fresh rosemary sprigs
How to Make It
Sprinkle green beans evenly with 1/4 tsp. salt, and place in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process, and drain.
Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until softened. Add green beans, pecans, lemon rind, and remaining 1/4 tsp. salt, stirring until thoroughly heated. Garnish, if desired, and serve immediately.
Mary Pappas, Richmond, Virginia
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Good, but nothing special. Served with Thanksgiving dinner, which went well with the turkey and traditional fixings. But the rosemary only adds a slight flavor, I would probably add more or at least garnish with it. The pecans are a nice touch but they don't stick to the beans well. Probably won't make a again.