Super fast side dish with lots of flavor, perfect for pairing with a simple main dish!
12 ounces green beans, ends trimmed, about 3 cups
Lemon Dill Vinaigrette:
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon chopped fresh dill
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon freshly ground black pepper
1/4 cup olive oil, the best quality extra virgin you have on hand
Add all the ingredients for the lemon dill dressing to a 1 cup mason jar, secure the lid and shake the dressing together. Or you can whisk them together in a bowl. The dressing separates as it sits, so shake or stir it back together just before you toss it with the green beans.
Place the trimmed green beans in a large skillet, (12″) along with 1/4 cup water. Place a lid on the skillet and turn the heat on to high until it comes to a boil. Then lower the heat to maintain a simmer, and steam the green beans just until barely tender and bright green, 6-8 minutes for fresh. Be sure to keep an eye on the level of water in the pan, if it looks like it’s running dry, add a few tablespoons more water to finish cooking. If you’re using frozen green beans, start checking sooner as they come already partially cooked.
Drain the green beans and toss them with the dressing.
To make these more picnic style served at room temperature, rinse the green beans under cold water after they’re done cooking until they’re barely warm. Then toss them with the dressing and serve within an hour. Or refrigerate for up to 4 hours and bring them back to room temperature before serving.
- Category: Side Dish
- Method: Steaming