Dolled Up Green Beans

This makes an excellent side dish for a light summer meal. The parmesan cheese can be omitted for a lighter version but, let’s be honest, why would you ever want to do that? I suggest serving these beans with my recipe for “the gift of blood orange & fennel scented cod” for a perfectly simple summer dinner, best enjoyed outside at sunset with crisp white wine.
serves 4 to 6
1 1/2 Lb French green beans (washed and stemmed)
1/4 cup olive oil
3 cloves garlic (minced)
zest and juice of 2 large lemons
salt and pepper (to taste)
1 cup parmesan cheese shavings
1/4 cup fresh chives (chopped)
Fill a large pot 2/3 full with water, salt generously and bring to the boil. 
Dump the beans into the boiling water and cook 2 minutes. 
Drain beans immediately and run beans under very cold water to stop the cooking process and retain their bright green colour.
In the same pot, dried, heat olive oil over medium heat. Add garlic and lemon zest and sauté until garlic starts to brown slightly. Pour in the lemon juice. 
Off the heat, toss in the blanched green beans to coat evenly.
Serve the beans garnished with parmesan shavings and fresh chives.


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