We’re getting close to the end of the meal. Today we’re giving you a recipe for for green beans that are as good at Thanksgiving as they would be at a summer cookout.
Lemony Green Beans
2 lbs. Fresh, trimmed green beans
¼ cup toasted pecans, chopped
2 tsp. Finely chopped garlic
¼ cup finely chopped fresh, flat-leaf parsley
2 Tbls. Fresh, grated lemon peel
¼ c. good quality extra virgin olive oil
freshley ground black peeper
Bring 8 quart pot of water to a boil. Prepare a large bowl with ice and cold water.
Add green beans and cook 4-5 minutes until tender-crisp.
Remove beans from boiling water and immediately submerge in ice water.
(Beans will keep in refrigerator for up to 3 days.
When ready to serve, combine parsley, lemon peel and garlic. Set aside.
Heat oil in a large saute pan.
Add green beans and toss to coat. Turn off heat.
Add parsley mixture and mic thoroughly.
Transfer to serving platter.
Sprinkle with pecans and serve immediately.