Harvest of the Month

Green Beans
Green beans on a plate with flower garnish

Zesty Green Beans

2 lemons
1 pound green beans, trimmed
¼ cup chopped chives, include chive flowers if available
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon red pepper flakes, optional
Dash of salt

Bring a large pot of water to boil. Meanwhile fill a large bowl
with ice and cold water to create an ice bath. Zest both lemons, avoiding the white pith. Juice 1 of the lemons, set the zest and lemon juice aside. When water is boiling, cook the green beans in boiling water until they are just cooked but still crisp, about 4 minutes. Drain them and submerge in ice bath to cool completely. Drain the green beans of any liquid then in a large bowl toss
green beans with lemon zest and juice, chives, olive oil, garlic, red pepper flakes and salt to taste.

*The flowers of the chives are edible and taste the same as the green part of the plants. If you have them available add the flowers to the dish for an attractive and unusual presentation. This dish is great to make ahead of time and serve cold.

Preparation Time: 30 minutes.
Serves: 4, 1 cup servings.
Recipes by Lisa Fligor MS, RDN