Chef Wendell: Green Beans with Garlic & Lemon Recipe

Ingredients:

• 1 lb. green local beans, washed and trimmed
• 1 tbs. extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tsp. grated lemon zest
• 1 tbs. fresh lemon juice
• Salt and freshly ground black pepper
• ¼ cup Parmesan (Not the stuff that comes in a green container. Buy a chunk and grind / grate it yourself.)

Directions:

1. In a steamer basket, steam them 8 minutes or until crisp and tender. (al Dente)
2. While they cook, prepare a bowl of ice and water enough to cover the beans completely.
3. Drain and immerse into an ice bath. This is called, ‘shocking’ and retains the beans vibrant color.
4. Cool, drain and pat dry.
5. In a large nonstick skillet, heat the olive oil. Add garlic and cook until softened, approximately 1 minute. Add green beans and lemon zest.
6. Cook and stir occasionally until beans are warmed through, approximately 2 minutes.
7. Salt and pepper to your tastes.
8. Moments before serving drizzle with lemon juice. Too soon and you’ll turn them an unappealing green-gray.
9. Dust with the grated Parmesan and dig in.

Optional Topping Suggestions:

• Toasted Almonds
• Soy Sauce
• Italian Dressing
• Melted soy cheese
• Whole wheat bread crumbs
• Smart Balance

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Green Beans: A Summertime Treasure Trove

Time to hunt and forage at your community Farmers Market for some freshly foraged happiness; everyone’s favorite, Green Beans. The family favorite has been cultivated in Mexico for 7000 years.

It’s time we ditch the bacon, however. Trust me on this; if you can resist cooking the nutritional powerhouses with a pork knuckle for 12 hours, or applying the final indignity, asphyxiating them with cream of mushroom soup like Grandma, you’re health will definitely improve.

Did you know the long, slender emerald green pod prevents and treats disease? Our green friend contains delicious anti-inflammatory nutrients which reduce the severity of inflammatory diseases such as asthma, osteoarthritis and rheumatoid arthritis. The phytonutrients in green beans also help prevent Atherosclerosis, diabetes and heart disease.

They also boost your protective immune function shielding your family from colds and H1N1 flu. Green beans may also help prevent colon cancer. The lofty amounts of vitamin C and A in green beans protect the colon cells from the harmful effects of pesky free radicals.

Low-calorie green beans are excellent sources of vitamins A, B-6, C, K, calcium and zinc; important nutrients which labor to reduce cancerous free radicals in the body. Beans are also a good source of dietary fiber, potassium, folate and iron, magnesium, thiamin, riboflavin, niacin, copper, calcium, phosphorus, protein and omega-3 fatty acids.

If you are not eating them right away, store the green jewels in the refrigerator, tightly wrapped in a plastic bag for up to 5 days.

Cook gently by steaming or simmering just until tender-crisp. Cooking them to mush destroys all the above mentioned vitamins.

Therefore, you’re eating worthless, empty calories. So you may as well eat cardboard with a little salt and butter on it.

Canned green beans are for emergency only. Don’t waste your hard earned money. Fresh is best all around.