Sautéed Green Beans with Lemon-Thyme Dressing
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- Kosher salt
- 1 pound green beans, trimmed
- 2 tablespoons olive oil
- 1 medium shallot, peeled and minced
- 1 medium garlic clove, peeled and minced
- 1 tablespoon minced thyme
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Freshly ground black pepper
Procedure
Sautéed green beans are the perfect addition to almost any dinner party. This delicious vegetable is a wonderful accompaniment to poultry, meats, and fish. The method below allows you to prepare the vegetables at least 3 to 4 hours prior to your guests’ arrival. Then you can cook the beans while you are cooking the dinner, allowing you to spend more time with your guests and less time in the kitchen!
To blanch beans: Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the ice water bowl and when cool, drain and set aside.
To cook beans: Place a large nonstick skillet on the stove over moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in the thyme, zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed serving bowl, or serve individually onto warmed plates. Serve immediately.
To blanch beans: Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the ice water bowl and when cool, drain and set aside.
To cook beans: Place a large nonstick skillet on the stove over moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in the thyme, zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed serving bowl, or serve individually onto warmed plates. Serve immediately.
Sautéed Green Beans with Lemon-Thyme Dressing
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- Kosher salt
- 1 pound green beans, trimmed
- 2 tablespoons olive oil
- 1 medium shallot, peeled and minced
- 1 medium garlic clove, peeled and minced
- 1 tablespoon minced thyme
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Freshly ground black pepper
Procedure
Sautéed green beans are the perfect addition to almost any dinner party. This delicious vegetable is a wonderful accompaniment to poultry, meats, and fish. The method below allows you to prepare the vegetables at least 3 to 4 hours prior to your guests’ arrival. Then you can cook the beans while you are cooking the dinner, allowing you to spend more time with your guests and less time in the kitchen!
To blanch beans: Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the ice water bowl and when cool, drain and set aside.
To cook beans: Place a large nonstick skillet on the stove over moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in the thyme, zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed serving bowl, or serve individually onto warmed plates. Serve immediately.
To blanch beans: Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the ice water bowl and when cool, drain and set aside.
To cook beans: Place a large nonstick skillet on the stove over moderate heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in the thyme, zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed serving bowl, or serve individually onto warmed plates. Serve immediately.