Lemony Green Beans and Radishes with Herbs
Crisp green beans and peppery radish slices tossed with bright lemon and fresh herbs create a vibrant spring side that awakens the palate. The perfect accompaniment to roasted chicken or grilled fish when you want something light yet satisfying.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Servings
4 servings
Ingredients
- 1/4 cupwater
- 2 tablespoonsextra-virgin olive oil
- 12 ouncesgreen beans (trimmed)
- 3/4 cupthinly sliced radishes
- 1/2 teaspoonKosher salt
- freshly ground black pepper (to taste)
- 1/4 cupfreshly chopped parsley (dill, or tarragon)
- 2 tablespoonsfresh lemon juice
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the water and oil in a large skillet over medium-high heat.
- 2
Add the beans to the skillet; cover and cook for . Remove the cover.
- 3
Add the radishes, salt, and pepper. Cook for , uncovered, until the liquid is almost gone.
- 4
Remove the pan from the heat, plate and sprinkle with herbs. Drizzle with lemon juice and serve.
Chef's Notes
Copyright: Chef Laura Bonicelli