Green Beans with Lemon, Rosemary, and Pistachios
This is a great side dish that everyone raves about.
This is a great side dish that everyone raves about.
- Carbohydrate 9.27848135744928 g
- Cholesterol 0 mg
- Fat 2.50806882309629 g
- Fiber 4.37086303068744 g
- Protein 2.70334556148113 g
- Saturated Fat 0.386105726408774 g
- Serving Size 1 1 Serving (171g)
- Sodium 100.395244925604 mg
- Sugar 4.90761832676184 g
- Trans Fat 0.111212983339241 g
- Calories 63 calories
Step-by-step
- Cook beans ahead in salted boiling water until crispjust as they are getting tender
- Let stand at room temperature
- Heat Oil in heavy skillet
- Over medium high heat, Add Garlic, lemon peel and rosemary until fragrant
- (about one minute)
- Add pistachios, broth and beans
- Toss until broth reduces and sauce clings to beans (about 3 minutes)
- Sprinkle with lemon juice and season with salt and pepper
- Garnish with sprigs
Judging Doneness and Textural Cues
Boil green beans in generously salted water until they reach a bright, vibrant green hue and yield slightly to pressure, yet retain a distinct snap in the center. Pull them from the heat immediately at this precise moment to prevent dulling of color and mushy texture. Shocking them in ice water halts cooking instantly if preparing them ahead of the final skillet toss. Watch the garlic carefully when it hits the hot olive oil, as it burns rapidly and turns bitter within seconds.
Flavour Integration and Scaling
Adding chicken broth and green beans to the aromatic skillet allows the liquid to reduce quickly while coating the exterior of each pod evenly. Fresh citrus juice applied at the very end brightens the heavier oils without washing out the toasted aromatics. Doubling quantities requires a wider skillet to ensure the vegetables make direct contact with the hot surface rather than steaming each other. Keep heat at medium-high to evaporate excess moisture rapidly during the final three-minute reduction phase.
