A quick braise in chicken stock, butter, and tarragon adds depth of flavor to fresh green beans. Add a splash of lemon and a topping of buttery crumbs mixed with parmesan cheese, and you have a vegetable worth raving about!
fresh bread crumbs (white or whole wheat)
grated Parmesan cheese
pinch of salt
minced fresh tarragon
fresh green beans, topped and tailed
squeeze of fresh lemon juice
Place half of the butter (1 tablespoon) in a small skillet and melt over low heat. Add the bread crumbs and cook, stirring frequently, until the crumbs are golden, about 3 to 5 minutes. Set aside to cool. When the crumbs are cool, stir in the parmesan and pinch of salt.
Meanwhile, place the remaining tablespoon of butter and the tarragon in a medium-size skillet and melt over medium-high heat. Add the green beans and chicken stock, and cover the skillet. Cook until the beans are crisp-tender, 4 to 6 minutes.
Remove the cover and reduce any remaining liquid in the pan. Add a squeeze of lemon juice (no more than 1 teaspoon), and transfer the beans to a serving dish. Sprinkle with the bread crumbs and serve hot.
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