Lemony Green Beans with Pecans

The dead of winter is usually associated with comfort foods, i.e. pastas, stews, casseroles. However, sometimes all we want at Sona is a plate of kick in the mouth veggies. These Lemony Green Beans with Pecans is exactly that! Light and refreshing, it's the perfect palate cleanser after a few months of dense food. Or the perfect accompaniment to a pile of creamy mac and cheese,

Lemony Green Beans with Pecans

  • 1 lb haricot verts
  • 2 tbsp dill, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 cup pecans
  • 1/2 tsp garlic, minced
  • Salt to taste

Chop the dill finely and roughly chop the pecans, leaving a few full pieces. Blanche the green beans by cooking them in boiling water for 1 minute and immediately transferring them to an ice bath. This prevents the beans from further cooking and becoming soft and mushy. Combine the rest of the ingredients in a pan and lightly sauté until garlic is no longer raw, about 1 minute. Add the green beans and sauté for 3 minutes, consistently stirring, until flavors are incorporated.