By: Chef Laura Bonicelli
Lemony Green Beans with Radishes and herbs is a beautiful and unexpected side dish, adding color and crunch to any menu. This recipe works well with green or yellow beans and haricot verts. Buy your beans and radishes at your favorite Farmers Market!
About Lemony Green Beans and Radishes
I love the combination of Green Beans and Radishes. In salads, they both add color and crunch. In this recipe, we cook both – but just enough to take the edge off their rawness. The radishes lend an earthy flavor.
I love a unique cooking method. I frequently use this one with vegetables. We’re adding water and oil to the pan with the beans. First, we steam the beans, and then they are sauteed once the water cooks off. Sauteeing the beans intensifies their flavor and releases just enough moisture to cook them while retaining their crisp quality and bright color.
Lemony Green Beans with Herbs is a classic side dish with a twist. It’s fresh, crunchy, and beautiful. Delight your guests with a new recipe!
If you want more recipes Join The Club!!!
Step by Step Instructions
Lemony Green Beans and Radishes with Herbs
Ingredients
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 12 ounces green beans trimmed
- 3/4 cup thinly sliced radishes
- 1/2 teaspoon Kosher salt
- freshly ground black pepper to taste
- 1/4 cup freshly chopped parsley dill, or tarragon
- 2 tablespoons fresh lemon juice
Instructions
- Heat the water and oil in a large skillet over medium-high heat.
- Add the beans to the skillet; cover and cook for 5 minutes. Remove the cover.
- Add the radishes, salt, and pepper. Cook for 3 minutes, uncovered, until the liquid is almost gone.
- Remove the pan from the heat, plate and sprinkle with herbs. Drizzle with lemon juice and serve.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Minted Peas and Mushrooms
Take me to the lesson... Minted Peas and Mushrooms I love serving Minted Peas and Mushroom as a side for a casual meal. The fresh mint is always an unexpected pleasant surprise 2 cups frozen peas1 tablespoon butter2 cups crimini mushrooms (sliced)1/4 cup green onion...
Mediterranean Baked Eggplant with a Poached Egg
Take me to the lesson... Mediterranean Baked Eggplant with a Poached Egg Baked eggplant and tomato make a perfect base for a poached or any type of cooked egg. 1 small eggplant4 ripe medium-sized tomatoes (sliced)Kosher salt and freshly ground black pepper=====4...
Banana, Raspberry, Blueberry Bowl
Take me to the lesson... Banana, Raspberry, Blueberry Bowl Sometimes simple is the best. 1 banana1/2 cup raspberries1/2 cup blueberries Combine the berries and enjoy! Brunch, MM-GreenAmericanberries
Recent Comments