Sauteed Green Beans With Lemon and Walnuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Modified from the - Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball. Ingredients:
1 lb green beans (washed and trimmed) |
3 tablespoons butter |
1/4 teaspoon salt |
1/2 lemon (zest, freshly grated) |
2 teaspoons lemon juice |
1/2 cup chicken stock |
1/4 cup walnuts (toasted and chopped) |
Directions:
1. Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
2. Steam beans until barely tender but still crisp, about 3 minutes.
3. In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
4. Add the beans and simmer until beans are cooked through, about 2 minutes more.
5. Top beans with the walnuts and serve.
6. Makes 4 servings.
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