Best Lemon Thyme Green Beans Recipes
GREEN BEANS WITH SHALLOTS, LEMON, AND THYME
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large" shallots, and 2 small shallots equal 1 large shallot, but the large shallot will be stronger. Old French recipes generally refer to small shallots.
Provided by KateL
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
- Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
- Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
- Add lemon juice, toss, and serve.
Nutrition Facts : Calories 97.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 7.6, Sodium 8.2, Carbohydrate 9.6, Fiber 3.1, Sugar 3.9, Protein 2.3
LEMON-THYME GREEN BEANS
Fresh thyme can be used more generously than dried as it is not as concentrated.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.
- Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve green beans garnished with additional thyme, if desired.
BLUE LAKE GREEN BEANS WITH LEMON AND THYME
Provided by Jeanne Thiel Kelley
Categories Citrus Herb Vegetable Side Vegetarian Quick & Easy Green Bean Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
- Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
LEMON-THYME GREEN BEANS
Steps:
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
- Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
GREEN BEANS WITH LEMON AND THYME
This recipe sounded very plain to me, thought it wouldn't be anything great, but I was wrong...so simple and very, very good. From a magazine clipping.
Provided by IHeartDogs
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beans in boiling water and cook until crisp-tender, about 4 to 5 minutes. Drain and set aside.
- Melt butter in a large skillet over medium high heat. Add the beans, thyme and lemon zest. Toss until heated though, about 5 minutes.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 61.1, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.3, Carbohydrate 8.2, Fiber 3.9, Sugar 1.6, Protein 2.1
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