It doesn’t take much to make slender, tender green beans memorable—lemon zest and orange zest warmed in olive oil provide sensational sparkle.
This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.
Recipe information
Total Time
30 min
Yield
8 servings
Ingredients
2
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
Step 2
Heat zests in oil with ½ tsp salt and ¼ tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
Do ahead: Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.