Recipe by Karen David
"Steamed green beans tossed with butter, lemon zest, lemon juice and toasted walnuts. This is excellent with asparagus also. Pecans can be substituted for walnuts."
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green beans, trimmed and cut into 2 inch pieces
2 1/2 tablespoons
unsalted butter, melted
lemon, juiced and zested
salt and pepper to taste
Very good flavor, but be careful that you don't use lemons that are too big or it will be a little sour. Don't add the lemon juice until the very end as it turns the beans a little brownish.
Tried these for Thanksgiving. Favorable reviews all around except use caution with the lemon. I only used 1/2 the lemon and zest for a pound of beans and it was more than enough. Also subbed pecans since that's what we used in the stuffing.
This is a wonderful side dish, especially with summery fare! One night I swapped the lemon and walnuts for lime and almonds, another night I used lemon with pine nuts! This recipe is a great jumping off point to create your own variations!
Very easy and delicious recipe. Looks really nice when done. Perfect for everyday or guests.
Very good. I didn't use as much lemon juice & zest and I drizzled honey over walnuts before roasting. Served with salmon.
I have used this recipe for many years except I use butter browned slivered almonds and mushrooms. Even kids will eat this with no complaint.
Before adding Lemon Juice taste it for tartness. The juice absorbs into the bean and can easily become to strong. It may help to increase butter amount, melt and add lemon before tossing together. Definitely like roasted walnuts adds great flavor.
The lemon juice/zest combo alone does something wonderful to fresh green beans...yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Green Beans with Walnuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 155
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