Lemony Blanched Green Beans with Roasted Walnuts

At Christmas this year, I had a house full of family.  I cooked all week and every body left happy and well-fed.  Later, I received calls asking for my green bean recipe.  That was one of the best things they ate all week.  On the multiple times that happened, I begrudgingly handed the phone over to my dear husband, Stefan, who had made the green beans!  To his credit, they were very good.  His green bean recipe is so tasty, I had ask him to make it but I didn't realize it was going to over shadow everything I made!  I will have to watch out for him stealing my kitchen thunder in the future.  My Mom enjoyed the dish too and so she requested it as part of her Dream Mother's Day Lunch Menu.   It is really fast to make and is the best green bean recipe I've ever had. 

Ingredients:

  • 2 cup fresh green beans, ends snipped
  • 2 green onions, sliced thin
  • 1 Tablespoon fresh rosemary
  • 1/3 cup roasted walnuts- if they are raw, you can toast them in a dry pan on the stove while you blanch the green beans
  • 2 Tablespoon olive oil
  • 2 teaspoon lemon zest

Step One:

Blanch the green beans:  Fill a large pot with water, salt it and bring it to a full boil.  Add the green beans for 2 to 4 minutes, until they are bright green. Remove the green beans with a slotted spoon and plunge them into cold ice water.  You can have a bowl of ice water waiting for the bean when they are done or run them under cold water and add ice. 

Step Two:

Heat oil in a skillet over medium heat.  Sauté the onions and rosemary until the onions are soft, about 2 to 4 mintues.  Add the drained green beans to the skillet and toss until the beans are coated and warmed.  Add the lemon zest and walnuts, toss and remove from heat.   Serve and be ready to give this recipe out when people call and ask for it.

Try all the recipes from my Perfect Mother's Day Lunch Menu such as Elderberry Mimosas and Crab and Ricotta Stuffed Pasta Shells!