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Green Beans with Tarragon
(recipe, Hillsdale Farmers' Market)
- 1 lb. green beans
- 3 Tbsp. olive oil
- 1 tsp. chopped tarragon
- 1 Tbsp. lemon juice
- Trim the beans by cutting off and discarding the tips and ends.
- Bring a large pot of water to a boil. Add green beans and cooked uncovered until just tender, about 5-7 minutes. The beans should still be slightly firm.
- Remove beans from pan and drain. Let the beans dry off for a few minutes. Shake off any excess water and place beans in a bowl. Add oil, toss until coated, add tarragon and juice, toss again. Serve immediately.