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.