Green Beans with Pecan Citrus Butter Print Email

2 pounds green beans
4 cups water
1 TBS Kosher salt
1/2 to 1 stick butter
1/2 cup pecan pieces
3/4 tsp Kosher salt
juice of 1 Meyer’s lemon, or lemon
zest of 1 lemon and 1 orange

Cut ends from green beans and split lengthwise. Meanwhile add salt to water and bring to a boil. Boil / simmer green beans until crisp tender – remove and rinse in cold water and then shock in ice water. Drain and transfer to a casserole pan until ready to use.

About 10 minutes before serving, add butter, pecans and salt to a heavy saucepot and heat over medium to high flame. Sauté pecans for about 5 minutes. Reduce heat to medium and CAREFULLY add the juice of one Meyers Lemon or lemon and continue to cook for several more minutes over medium-to-medium high heat to brown butter.

Reheat green beans in microwave, spoon Pecan Citrus Butter evenly over the top, garnish with zest and serve. Also great with Brussels Sprouts. Can be served with sprinkles of fleur de sel, cracked pepper and lemon wedges. Serves 6-8 – Chef Michaelangelo (mick) Rosacci, --