LEMON BUTTER GREEN BEANS WITH GARLIC AND PARMESAN #parmesan #breakfast #dinner #food #recipes

For what reason do the ends of the week need to pass by so rapidly? I was foreseeing a blustery end of the week however it really ended up being very pleasant. On Friday my little man and I went on a mama child night out on the town which was excessively adorable.

I love investing energy with my children alone sometimes. The children likewise had birthday parties on Saturday and Sunday so Mommy's Taxi Service was running everywhere. In the middle of stops I got an opportunity to work around the house on some a greater amount of my blooms grower and my herb garden which I generally anticipate doing. It's stacked with a huge amount of herbs this year and a couple of new ones I haven't planted previously.

I've had this formula sitting in the vault for a tad since green beans isn't the most energizing formula anyway I couldn't avoid sharing it in light of the fact that these are so great! In the event that you love taking off to ranchers markets or on the off chance that you get your products of the soil in your CSA bushels, I figured you may appreciate adding this formula to your assortment particularly in case you're searching for some better approaches to energize your veggies this late spring.

Also try our recipe : GLASNUDELSALAT MIT ERDNUSS #vegetarian#paleo #food#salad #vegan

Ingredients :

• 1 pound green beans cleaned and trimmed
• 2 tablespoons butter
• 2 cloves garlic minced
• 1/2 lemon juiced
• 1 tablespoons grated Parmesan cheese.
• 1 teaspoon lemon zest
• Pinch of red pepper flakes optional
• Salt and pepper to taste

Instructions :

1. Fill a large bowl with ice cubes and cold water and set aside.
2. Bring a large pot of water to a boil.
3. Add green beans and cook for about 3 minutes until crisp-tender. Drain beans and immediately place in ice water to stop the cooking.
4. Melt butter in a large skillet over medium-high heat.
5. Add garlic and cook for about 1 minute longer until fragrant.
6. Stir in lemon juice and cook for 1 minute.
7. Drain green beans and add to skillet.
8. Saute green beans, stirring occasionally for about 3-4 minutes until heated through.
9. Remove from heat and stir in Parmesan cheese and lemon zest.
10. Season with salt and pepper to taste and a pinch of red pepper flakes if desired.
11. Serve immediately.

Source : bit.ly/2L3EOYq

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