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500 g green beans, about 4 cups
1 tbsp freshly squeezed lemon juice
1 tsp chopped fresh thyme leaves, or 1/4 tsp dried thyme leaves
1 tsp salt
1 tbsp olive oil
1/2 cup toasted sliced almonds, optional
Bring a large saucepan of water to a boil over high heat. Trim ends from green beans. Slip all of beans into water. Boil, uncovered, just until tender-crisp, from 3 to 4 minutes. Drain well.
Meanwhile, in a small bowl, stir juice with thyme and salt. As soon as beans are cooked and drained, heat oil in a large frying pan set over medium heat. Add hot drained beans to oil in pan. Pour lemon juice mixture overtop. Stir until evenly coated, 2 minutes. Sprinkle with almonds, if using, toss and serve. Or arrange beans on a platter and sprinkle with almonds. Terrific with roast chicken, lamb, beef or salmon.
Calories 87, Protein 2.5g, Carbohydrates 10.8g, Fat 4.9g, Fibre 3.2g, Sodium 768mg.
Brighten up spring beans with a tangy, warm lemon dressing.