Steamed Green Beans with Lemon - Whole Living

Ingredients

• 4 oz trimmed green beans
• Extra-virgin olive oil
• Coarse salt
• Lemon

Directions

1. Steam green beans until bright green and crisp-tender, about 5 minutes. (Refrigerate in an airtight container up to 3 days.) To serve, drizzle with olive oil, season with salt, and squeeze with lemon.
   

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

by Kalyn 

Makes 4-6 servings

Ingredients:

• 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
• 1 lb. fresh green beans, preferably thin French style beans
• 1 1/2 T olive oil
• 1 T balsamic vinegar
• salt and fresh ground black pepper to taste
• 2 T finely grated parmesan cheese

Instructions:
Preheat oven to 450F. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Roasted Green Beans

Ingredients:

• 2 pounds fresh green beans (or a bag of frozen fancy green beans)
• 1–2 tablespoons olive oil
• 2 tablespoons minced garlic (I use the bottled garlic to save a little time)
• Salt & Pepper
• Zest from one lemon (save the juice for later)

 
Instructions
1. Preheat your oven to 400 degrees.

2. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20–25 minutes and roast frozen green beans for an additional 10–15 minutes.

3. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.

Good Greens

Ingredients

• 1 pound of bacon, diced
• 1 small red onion, sliced
• 2 cups sliced mushrooms
• 1 cup green beans, diced
• 2 bunches greens of your choice, finely diced (I used a huge bag of braising greens from my CSA which was a combo of kale, collards, and I think some turnip greens)
• 1 teaspoon rubbed sage
• Black pepper to taste

Instructions
In a large pan cook the bacon pieces and onion until the bacon starts to crisp.  Add the mushrooms and green beans and saute until the mushrooms are tender. Add the diced greens, sage and pepper and cook for another 3-4 minutes or until the greens are tender

French Green Beans with Butter and Herbs Recipe

Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Ingredients

• 1 pound thin green beans (haricot vert), trimmed
• 1/4 cup red onion, chopped fine
• 3 Tbsp butter
• 2 Tbsp parsley, chopped fine
• 2 Tbsp fresh thyme leaves
• 2 Tbsp tarragon or basil, chopped fine
• 2 Tbsp chives, chopped fine
• Salt and pepper to taste
• Lemon wedges

Method

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.
Yield: Serves 4.

Garlic-Roasted Green Beans with Shallots and Almonds

Garlic-Roasted Green Beans with Shallots and Almonds
Makes 4 servings
Ingredients

• 1 lb. fresh green beans (thin beans preferred, but any type will work)
• 6 shallots, peeled, and cut into thin slivers
• 5 large cloves garlic, peeled and cut into thin slices
• 2 T olive oil (original recipe called for 3, but I thought 2 was plenty)
• 1 tsp. salt (or less)
• fresh ground black pepper
• 1/4 cup flat leaf parsley, very finely chopped
• 1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
• 1 tsp. lemon zest

Instructions

1. Preheat oven to 450 F. (If you're cooking other things you can use a slightly lower temperature, just increase the time a litte)
2. 
   Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots and garlic are well coated with oil
3. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and galic are lightly browned
   
   

While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.