Rosemary Green Beans

Increase both the flavor and texture of your green beans by adding chopped pecans, fresh rosemary and grated lemon rind.

Yields2 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 1 lb fresh green beans, trimmed
 ½ tsp salt, divided
 1 tsp coconut oil
 2 onions, sliced
 2 tsp fresh rosemary, chopped
 ¼ cup pecans, chopped and toasted
 2 tsp lemon rind, grated

1

Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil.

2

Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.

3

Cover and steam 4-5 minutes or until crisp-tender.

4

Immediately plunge green beans into ice water to stop cooking. Drain.

5

Meanwhile, heat a non-stick skillet over medium-high. Add oil when hot.

6

Add green onions and rosemary, and sauté 2-3 minutes or until softened.

7

Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.

Nutrition Facts

Servings 2

Ingredients

 1 lb fresh green beans, trimmed
 ½ tsp salt, divided
 1 tsp coconut oil
 2 onions, sliced
 2 tsp fresh rosemary, chopped
 ¼ cup pecans, chopped and toasted
 2 tsp lemon rind, grated

Directions

1

Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil.

2

Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.

3

Cover and steam 4-5 minutes or until crisp-tender.

4

Immediately plunge green beans into ice water to stop cooking. Drain.

5

Meanwhile, heat a non-stick skillet over medium-high. Add oil when hot.

6

Add green onions and rosemary, and sauté 2-3 minutes or until softened.

7

Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.

Rosemary Green Beans

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