Recipe: Lemon Pecan Green Beans (using rosemary)

Lemon Pecan Green Beans

Serve with grilled chicken or fish

1 pound fresh green beans
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/4 cup sliced green onions
1/4 cup chopped, toasted Georgia pecans
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slice, fresh rosemary sprigs

Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, about 3 minutes.

Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately.

Servings: 4
Source: Georgia Pecan Commission