Do you ever have a day where you have your entire menu planned and you begin cooking only to realize you are missing an ingredient? I did that yesterday. I was all set to make chicken, potatoes, and balsamic green beans. I had the chicken and potatoes in the oven and went to get the ingredients for the beans. Imagine my surprise when I realized I was out of balsamic vinegar!
As I started panicking I began looking through the refrigerator. Finally the garlic jumped out at me. Looking quickly to the butter dish I grabbed both the garlic and butter, along with the lemon juice, and got cooking. I winged this side dish but it turned out really good. The beans were tender crisp and the lemon juice brightened up the garlic butter with rosemary sauce I prepared. They were the perfect compliment to the chicken and potatoes.
Green Beans with Rosemary Garlic Butter (a Hezzi-D original)
1 lb. fresh green beans
2 T. butter
3 garlic cloves, minced
1 t. rosemary
1 T. lemon juice
½ t. salt
1 t. black pepper
1. Heat a pot of water over medium high heat. Add the green beans and cook for 5 minutes or until tender crisp. Remove from the stove and strain in a colander. Run cold water over the beans to stop cooking them.
2. In a medium skillet over medium heat, melt the butter. Once it is totally melted add in the garlic and rosemary. Cook for 1 minutes.
3. Add the green beans to the skillet and cook, stirring constantly, for 1 minute. Add in the lemon juice, salt, and pepper and cook for 1-2 minutes.
4. Serve hot.
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