Green Beans with Crisp Meyer Lemon Bread Crumbs
Greg DuPree
Time: 45 minutes. Olive oil– and citrus-toasted crumbs make this Thanksgiving staple special.
How to Make It
Step 1
1
In a large frying pan over medium heat, cook crumbs in 2 tbsp. oil, stirring, 5 minutes. Stir in zest and 1/8 tsp. each salt and pepper. Cook and stir until golden, 5 more minutes. Pour into a bowl.
Step 2
2
In a large pot fitted with a steamer basket, steam beans over 1 in. boiling water, stirring once, 7 to 10 minutes.
Step 3
3
Combine 2 tbsp. oil with lemon juice and salt and pepper to taste. Drain beans, toss with dressing, and pour into a shallow bowl. Top with crumbs; serve immediately.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
2 cups coarse fresh ciabatta bread crumbs
1/4 cup extra-virgin olive oil, divided
Finely shredded zest of 2 small Meyer lemons
About 1/8 tsp. kosher salt
About 1/8 tsp. freshly ground black pepper
2 1/2 pounds green beans, ends trimmed
1 teaspoon fresh Meyer lemon juice
Directions
Step 1
1
In a large frying pan over medium heat, cook crumbs in 2 tbsp. oil, stirring, 5 minutes. Stir in zest and 1/8 tsp. each salt and pepper. Cook and stir until golden, 5 more minutes. Pour into a bowl.
Step 2
2
In a large pot fitted with a steamer basket, steam beans over 1 in. boiling water, stirring once, 7 to 10 minutes.
Step 3
3
Combine 2 tbsp. oil with lemon juice and salt and pepper to taste. Drain beans, toss with dressing, and pour into a shallow bowl. Top with crumbs; serve immediately.
Step 4
4
Note: Nutritional analysis is per serving.
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