Another veggie dish for the veggie lovers, this is a great way to make your beans. You start by making a lemon and orange gremolata, set aside. Then you sauté sliced garlic in some butter, add the beans and toss, add some stock and cook for a few minutes with a closed lid. For kids, the beans are great just like this. For grown-ups, add the gremolata and some juice of the orange and lemon and served straight away. A great dish as a side with fish or a roast chicken, like we did.
Recipe adjusted from Food & Wine
Lemon, Orange and Garlic Sautéed Green Beans
- 1 tbsp chopped parsley
- 1/2 tsp chopped rosemary
- Zest of half a lemon + 1 tbsp juice
- Zest of half an orange + 1 tbsp juice
- Salt & Pepper
- 1 large garlic clove, minced
- 2 tbsp unsalted butter or olive oil
- 750 g green beans
- 3/4 cup vegetable or chicken stock
Start by making the gremolata: Combine the rosemary, parsley, lemon zest, orange zest, pepper and salt. Set aside.
In a large skillet sauté the garlic in butter or oil over medium-high heat until translucent and fragrant.
Add the beans and toss to coat, cook for 2 minutes.
Add the stock, cover the pan tightly and bring to a boil, ± 3 minutes.
Remove the lid and cook, tossing occasionally, until the beans are just cooked and still a bit al dente, ± 4 minutes. Turn off the heat.
If cooking for both kids and grownups, the beans like this are great for kids, so separate the desired amount and season with pepper and salt.
For adults add the gremolata to the beans and toss until fragrant.
Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.
Garlic Butter Roasted Chicken with White Wine & Lemon – A Pinch of Saffron23 February 2021 at 13:47
[…] nice and juicy, while the garlic butter under the skin crisps it up beautifully. I served it with lemon, orange and garlic green beans and some roasted potatoes. But a simple salad and some bread on the side would be great […]