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Steam-Sauted Green Beans with Lemon Zest and Parsley

Oct 1, 2008 12:00 PM

Photo: N.Am. Olive Oil Assn.

YIELD: 4 servings

¼ cup	slivered almonds or chopped hazelnuts
1 lb.	green beans, stem-end trimmed and halved
⅓ cup	water
4 tsps.	extra-virgin olive oil
½ tsp.	salt
½ tsp.	finely grated lemon peel
2 Tbsps.	minced fresh parsley

1. Heat medium skillet over medium-low heat. When pan is hot, add nuts and toast, stirring frequently, until they are golden brown and fragrant, about 2 minutes. Remove and set aside.

2. Add green beans, water, oil and salt to pan. Increase heat to medium-high; cover and cook until steam escapes around pan lid. Continue to steam for 5 minutes or until green beans are brightly colored and just tender. Remove lid; continue to cook until water evaporates and green beans start to sauté, 1 to 2 minutes longer. Remove from heat.

3. Stir in toasted nuts, lemon peel and parsley. Serve immediately.

Recipe and photo by the North American Olive Oil Association

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© 2012 Penton Media Inc.

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