ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST
This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you're dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)
Provided by Lidey Heuck
Categories vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
- Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
ROASTED GREEN BEANS WITH PANCETTA AND YOGURT
Provided by Chef Nate Appleman : Shows : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.
TENDER GREEN BEANS WITH PANCETTA
I haven't tried this yet, but with spring coming and me ordering seeds, I start looking around for recipes I can use once the garden starts producing.
Provided by Kim127
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring pot of salted water to boil.
- Drop beans in boiling water and cook until crisp/tender (about 5-7 minutes).
- Drain and pat dry.
- In a large skillet, cook pancetta, garlic and red pepper until bacon is slightly crisp (about 5 minutes).
- Add beans and cook, stirring constantly, until beans are hot.
- Stir in salt and serve.
Nutrition Facts : Calories 55.3, Fat 0.2, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 12.7, Fiber 5.8, Sugar 2.4, Protein 3.2
GREEN BEANS WITH LEMON
Provided by Mark Bittman
Categories quick, side dish
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
- Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
- To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams
LEMON GREEN BEANS
With a touch of lemon zest and juice, these green beans will take center stage.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
- In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g
GREEN BEANS WITH LEMON
The recipe for this side dish was found in the 2009 cookbook, The Best of Mr. Food 15-Minute Recipes, but it has been changed some to suit us better.
Provided by Sydney Mike
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender.
- Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.
Nutrition Facts : Calories 87.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 153, Carbohydrate 8.3, Fiber 3.2, Sugar 3.8, Protein 2.2
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- Blanch Green Beans: Fill a large pot with water and a few tablespoons of salt. Bring the pot of water to a boil. While waiting for the water to boil, make an ice bath by filling a large bowl with water and a few handfuls of ice. Once the water has come to a rolling boil, put a few handfuls of green beans in the boiling water for about 2-3 minutes or until cooked through but firm. Then remove the green beans with tongs, a small mesh strainer or slotted spoon and immediately put them in the ice bath. Repeat this process until all green beans have been blanched. Strain the green beans and pat down with paper towels to remove excess moisture.
- Make Vinaigrette: In a small bowl, whisk together all the vinaigrette ingredients until well combined. Set aside.
- Toast Pine Nuts: Put the pine nuts in a dry skillet over medium/low heat. While stirring, toast for 2-3 minutes or until light golden spots start to appear.
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