Saturday, August 8, 2009
Quick and Easy Lemon-Dill Green Beans
This isn't exactly a recipe, but this is how I throw together a quick, and delicious side dish.
Place the freshest green beans you can find in a deep skillet with a lid. Add about 3 to 4 tablespoons water, depending on the thickness of the beans. Use more water for thicker beans, less for skinnier ones. Drizzle with about 2 teaspoons olive oil, and sprinkle with a pinch of kosher salt. Toss.
Cover, and turn heat to high. Let beans steam for about 3 to 5 minutes, depending on the thickness of the beans. When they are just barely tender, uncover skillet. Keep heat on high, and let water evaporate while the beans pick up a little bit of color from the oil, tossing constantly.
When the water is gone, turn off the heat. Add the zest of 1 lemon and a lot of dill (like, a quarter cup. Or more.) Sprinkle with extra salt and fresh pepper, and taste. Add a bit more oil or even a pat of butter for good measure. Serve.