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Fresh green beans keep a nice touch of their garden crispness, enhanced with lemon zest, white wine, butter, and a touch of honey to keep the lemon from getting too tart.

A very nice side to any protein, be it beef, pork, fish, or fowl. And quite easy to make, too!

Ingredients:

~ 1 lb fresh Green Beans
1 Lemon
1 Tbs salt free Butter
2 Tbs dry White Wine
2 tsp Honey
1/2 tsp ground Black Pepper
Pinch Salt

Directions:

Bring a small pot of water to a boil.
Remove the stems from the beans.
Blanch the beans in the boiling water for ~ 30-40 seconds, until they turn bright green (but don't cook them!)
Remove beans to chilled/ice water to stop the cooking.
Drain thoroughly

In a medium skillet over medium high heat, heat the butter until it stops foaming.
Zest about 3/4 of the lemon into the hot butter
Slice the lemon in half and squeeze the juice from half of it into the butter/zest
Add the honey. Stir all together.
Add the green beans. Toss until all are coated with the lemon/zest mixture.
Add the white wine. Cover the skillet with a lid (or a plate).
Allow the beans to steam until crisp-tender, about 6-8 minutes.

Uncover, and toss one more time to re-coat the beans in the liquid.
Squeeze some of the fresh lemon juice from the other half of the lemon over the beans.

Plate, and zest a wee bit of the remaining lemon onto the plated beans.

Serve immediately


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being