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
Kiwi Berry Bowl
Take me to the lesson... Kiwi Berry Bowl It's fun to add a little tropical flavor to your berries. 1 kiwi fruit (peeled and diced)1/2 cup blueberries1/2 cup raspberries Prepare the kiwi; combine with the berries and enjoy! Brunch,...
Spinach Tomato Frittata Cups
Take me to the lesson... Spinach and Tomato Frittata Cups Who doesn't love a versatile grab-and-go breakfast option? These cups freeze beautifully. 6 cup muffin tin 1 cup diced fresh tomatoes1 tablespoon chopped fresh herbs24 baby spinach leaves (stems removed...
Strawberry Watermelon Breakfast Salad
Take me to the lesson... Strawberry Watermelon Breakfast Salad Strawberry Watermelon Breakfast Salad is beautiful and zingy! I also love it for lunch or dessert 12 ounces fresh strawberries (hulled and quartered)1 pound seedless watermelon (scooped with a melon baller...
Recent Comments