Lemony Green Beans
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup water 2 (2-inch) strips zest, 1 teaspoon grated zest, and 1 ½ teaspoons juice, from 1 lemonSalt and pepper ½ teaspoon sugar 1 pound green beans, trimmed and cut in half crosswise1 tablespoon unsalted butter
Before You Begin
For green beans with a richer glaze, add an extra 2 tablespoons of butter in step 2.
Instructions
- COOK BEANS Bring water, strips of lemon zest, 1/4 teaspoon salt, and sugar to boil in large skillet. Add green beans, reduce heat to medium-low, and cook, covered, until tender, about 10 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Discard lemon strips.
- SEASON BEANS Off heat, add butter, grated lemon zest, and juice; toss to combine. Season to taste with salt and pepper. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup water
2 (2-inch) strips zest, 1 teaspoon grated zest, and 1 ½ teaspoons juice, from 1 lemon
Salt and pepper
½ teaspoon sugar
1 pound green beans, trimmed and cut in half crosswise
1 tablespoon unsalted butter
Ingredients
¼ cup water
2 (2-inch) strips zest, 1 teaspoon grated zest, and 1 ½ teaspoons juice, from 1 lemon
Salt and pepper
½ teaspoon sugar
1 pound green beans, trimmed and cut in half crosswise
1 tablespoon unsalted butter
Ingredients
¼ cup water
2 (2-inch) strips zest, 1 teaspoon grated zest, and 1 ½ teaspoons juice, from 1 lemon
Salt and pepper
½ teaspoon sugar
1 pound green beans, trimmed and cut in half crosswise
1 tablespoon unsalted butter
Why This Recipe Works
Adding lemon juice directly to the water we used to steam our Lemony Green Beans made them soft and turned them a drab olive green. We found lemon zest provided lemon flavor without any unpleasant side effects. Even a full lemon’s worth of zest gave us scant lemon flavor, until we cut the beans in half. Exposing more surface area allowed the lemon flavor to penetrate the beans.
Before You Begin
For green beans with a richer glaze, add an extra 2 tablespoons of butter in step 2.
Instructions
- COOK BEANS Bring water, strips of lemon zest, 1/4 teaspoon salt, and sugar to boil in large skillet. Add green beans, reduce heat to medium-low, and cook, covered, until tender, about 10 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Discard lemon strips.
- SEASON BEANS Off heat, add butter, grated lemon zest, and juice; toss to combine. Season to taste with salt and pepper. Serve.
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