Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt

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The first time I saw this recipe I said, “Lavender? Sounds amazing!”  I had never made anything with lavender before, but I was pleasantly surprised and happy.  Not only that, but I went out and bought lavender to plant in my herb garden after this dish!

If you’re afraid of the overly-floral taste this dish may have, feel free to substitute the lavender with rosemary.  Or, just don’t put as much lavender in it and go a little heavier on the sea salt instead.  In addition, don’t feel the need to drizzle all the oil on the green beans–too much will take away from both the green beans and the herbed sea salt.  So instead, use the rest for dipping bread in or put it in the fridge for later!

Servings:  2
Active Time:  10 minutes
Total Time:  20 minutes

Ingredients

Quick-Infused Lemon-Pepper Oil (yields 2 tablespoons)ProvencalGreenBeansWithLemon-PepperOilAndHerbedSeaSalt
1 tablespoon extra-virgin olive oil
½ tablespoon packed grated lemon zest
4 coarse grinds black pepper

Provençal Herb Salt (yields ¾ teaspoon)
1/8 teaspoon chopped fresh lavender buds or rosemary leaves
¼ teaspoon sea salt

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt
1 teaspoon Kosher Salt
½ pound green beans, stem ends trimmed
1 tablespoon quick-infused lemon-pepper oil
¼ to ½ teaspoon Provençal herb salt

Directions

  1. For the Quick-Infused Lemon-Pepper Oil, pour the olive oil into a small bowl and add the lemon zest and pepper. Let sit for 15 to 20 minutes before using.
  2. For the Provençal Herb Salt, in a small bowl, combine the lavender with the salt and mix well with your fingers. Let sit for a few minutes before using.
  3. For the full dish, fill a large saucepan half full with water, add the salt, and bring to a boil. Arrange a few layers of dish towels on a work surface to drain the beans. Add the beans to the boiling water and begin timing immediately. Boil until the beans are tender to the bite but still green, 5 to 8 minutes. (Begin tasting after 4 minutes; the cooking time will vary, depending on the age of the beans and how quickly your stove top returns water to a boil.) Don’t undercook, as toothy green beans are not the goal here.
  4. Drain the beans, or use tongs to lift them out of the water, and spread them out on the towels to let excess moisture drain and evaporate, about 5 minutes.
  5. Transfer the beans to a shallow serving dish and drizzle most of the oil over them. Sprinkle with some of the herb salt. Toss gently and add more oil to coat well and more herb salt. Taste a bean and add still more salt if you like (be generous!). Serve warm.

How It Should Look

Nutrition Info

Per serving: Calories 107; Fat 7 g; Sat 1 g; Cholesterol 0 mg; Sodium 890 g; Carbohydrates 6.9 g; Fiber 2.9 g; Protein 1.3 g.

Printable Recipes

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt (2 servings)

Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt (4 servings)

Source:  Fast, Fresh & Green by Susie Middleton

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