The first time my Charles and I had these green beans for dinner, we were hooked. We love it so much, it's become a side dish favorite. In fact, this will most definitely be on our Thanksgiving menu.
Lemon Butter Green Beans
Trim off the end of the green beans and then cut them in half. Add to roiling, boiling, salted water. Boil for three minutes. Drain into a colander and immediately drop beans into an ice water bath. When no longer warm, drain green beans well and pat dry.
Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.
*For a vegan option, try a rich & robust extra virgin olive oil.
**Since organic pine nuts are like a gazillion dollars a pound now, I’ve also made this recipe without them, and it’s still pretty darn tasty.
Recipe adapted from Food Network.
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