Jan 2007

Lemony Haricot Verts

  • 1 teaspoon salt
  • 1 pound haricot verts or green beans
  • 1 lemon
  • 1 1/2 tablespoons olive oil or butter
  • Salt and pepper

In a covered saucepan, bring 3 or 4 inches of water and the salt to a boil. Rinse the green beans and trim the stem ends. When the water boils, add the green beans and cook until tender, 5-7 minutes.

While the beans are cooking, grate the lemon peel and juice the lemon and set aside. (You’ll need 1 1/2 tablespoons of lemon juice and about 1 1/2 teaspoons of lemon zest.)

When the beans are tender, drain them and return them to the pan. Add the olive oil or butter and the lemon juice and toss to coat. Add salt and pepper to taste. Serve sprinkled with the lemon zest.

Recipe by Moosewood Restaurant Simple Suppers.

Substitutions: Used frozen Haricot Verts from Trader Joes and skipped the boiling and trimming part of recipe. Used the zest of two lemons and more juice than the recipe called for.

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