Thursday, November 10, 2011

Sauteed Green Beans

Growing up in my house green beans were served one of three ways.  Holidays meant green bean casserole, and the rest of the year meant canned green beans or fresh green beans boiled to a greyish color and served lifeless along side dinner.  Needless to say, I wasn't a big fan.

A couple years ago, I decided to try something new.  Rather than boiling the beans, I opted to saute them in a little olive oil and season them with lemon juice and herbs.  Everyone loved them and they have been a regular on our table since then.  You can use fresh green beans if they are in season, or you can use frozen the rest of the year.  Just remember, if you use fresh, they will cook a lot quicker than the frozen variety.

Sauteed Green Beans

1 lb frozen green beans
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp dried basil
Kosher salt

Heat a large skillet over medium high heat until drops of water dance on surface of pan.  Add olive oil, then green beans.  Saute over medium high heat for 7-10 minutes, or until bright green and crisp-tender.  Reduce heat to medium and add lemon juice and basil.  Season with salt to taste.  Saute 2 minutes longer.  Serve immediately.  If desired, garnish with shredded lemon zest.

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