Courtesy Shutters On The Beach

This Lemon Ginger String Bean recipe is the best I have ever eaten.  The combination of fresh ginger, garlic and lemon zest with freshly squeezed lemon juice, topped with a bit of Parmesan cheese and garnished with  freshly cut  chives is sure to have your guests begging for the secret to this recipe!

SERVES: 6

INGREDIENTS

1 pound string beans or haricots verts, ends trimmed

3 tablespoons extra–virgin olive oil

2 small garlic cloves, minced

2 teaspoons minced fresh ginger

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper

1⁄2 cup freshly grated Parmesan cheese

3 tablespoons chopped chives

DIRECTIONS

Bring a large pot of salted water to a boil. Have ready a medium bowl filled halfway with ice water. Cook the green beans until tender, but still crisp, about 6 to 8 minutes.

Drain the beans in a colander and plunge into the ice water to stop the cooking. Drain well again and dry them on a kitchen towel.

In a large skillet, heat the olive oil over medium–low heat. Add the garlic, ginger, and lemon zest. Cook until fragrant ,but not brown, about 5 minutes.

Add the beans and sauté for a few minutes, until the beans are hot and coated with oil.

Add the lemon juice and season with salt and pepper to taste.

Sprinkle with the Parmesan cheese and chopped chives and serve immediately.

– The Gourmet Review 

NOTES

This is another great recipe from Dana Slatkin, created for Shutters on the Beach in Santa Monica, with permission to publish from  Clarkson Potter.  Get inspired for more wonderful recipe ideas on Dana’s personal blog, www.90210farmgirl.com.

P.S.One of my favorite dishes for breakfast is Dana’s  Lemon Ricotta Pancakes – perfect for Sunday brunch.

P.P.S. Many thanks to Bill, my next door neighbor, who brought me the beans freshly picked from his garden. They were the best!