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Tuesday, February 22, 2011

Neapolitan Sauteed Green Beans

This is one of those recipes that oozes ~Italianissimo~ take something simple like the humble green bean and a few other uncomplicated ingredients and you have a side dish that can stand on it's own and it truly does. This is one of my husband's--who is not a huge veggy lover-- favorite vegetable dishes!
This recipe will make 4 cups.
1 pound fresh or frozen green beans (I use frozen organic)
olive oil (about 2 tablespoons)
1 garlic clove minced
a pinch of red pepper flakes
a good healthy pinch of  salt
1 lemon (zested and juiced)
I like to use a  deep saute pan or shallow pan. Start by placing the beans in 1 cup of water and turn heat up to high bringing to a boil. Allow this to boil with no lid for about 4-5 minutes They should be tender enough to eat but not mushy at this point.
Drain all the water off and return to the high heat for a few seconds to cook off any water.
Lower the heat to medium low.
Now add the oil, garlic, lemon zest, red pepper, and salt. Saute-- stirring constantly so the garlic does not burn-- a few minutes until the garlic is tender, about 3 minutes.
Add the lemon juice and saute for another few seconds.
Taste for salt, I always add more salt at the end because the lemon juice neutralizes the salt and it always needs a shake or two more.
These can be served hot or at room temp as a salad!

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