Summer Bounty – Green Beans with Herbed Lemon Breadcrumbs

My family picked a small batch of purple green beans from the garden this week. The plants have slowed their production in the summer heat, but these are still moist and flavorful. This crumb mixture can be used for other vegetables. It also is nice on grilled salmon. I like Italian style bread crumbs from the grocery store, but you can’t crisp them up as well as you can coarsely ground homemade bread crumbs.

Green Beans with Herbed Lemon Bread Crumbs
2 c. green beans, washed and stemmed
1 Tbsp. unsalted butter
2 cloves garlic, finely chopped
1/2 c. freshly ground bread crumbs
2 tsp. freshly grated Parmesan cheese
1-1/2 tsp. dried Greek oregano
1/2 tsp. dried thyme
1/2 tsp. grated lemon zest
1/4 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
Freshly ground black pepper to taste
1 Tbsp. extra virgin olive oil
3 large basil leaves, chopped

Boil green beans in boiling salted water for 5-6 minutes until crisp tender. Drain and run under cold water to stop cooking. Set beans aside in a serving dish. Melt butter in a heavy bottomed pan. Add garlic and Saute until soft – about 1 minute. Combine breadcrumbs with cheese, herbs and spices and lemon zest. Add crumb mixture to garlic and Saute 2-3 minutes until the crumbs are golden and slightly crunchy. Remove from heat. Drizzle beans with olive oil and stir in bread crumbs. Top with chopped basil. Serves 4.


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One Response to Summer Bounty – Green Beans with Herbed Lemon Breadcrumbs

  1. danielle librera says:

    I have some green beens in the frige from the market this week. I think I will make them like this for dinner tomorrow. My mom makes hers like this minus the lemon, although it has me so intrigued. I cannot wait to try it.

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