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Recipes

Pecan, Lemon and Parsley Green beans
Serves 4
Ingredients:

  • 2 pounds green beans
  • 5 tablespoons butter
  • 3/4 cup chopped pecans
  • 4 teaspoons minced lemon peel
  • 1/3 cup frozen Daregal Parsley
  • Salt and pepper to taste
Directions
  • Cook beans in a large pot of boiling salted water until just tender, about 5 minutes; then drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead, just cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in fresh frozen parsley. Season with salt and pepper. Transfer to serving bowl.

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