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Sauteed green beans with breadcrumbs and lemon (Italian)

Courses
Servings 2
Ingredients
  • 1.5 tbsp Italian Volcano lemon juice
  • 7 oz green beans (topped and tailed)
  • 2 tbsp extra virgin olive oil
  • 1 banana shallot (finely sliced)
  • 4 mint leaves (roughly torn, optional)
  • 1/2 oz breadcrumbs
  • Sea salt (to taste)
  • freshly ground pepper (to taste)
Instructions
  1. In a pot of lightly salted boiling water, cook the green beans for about 7 minutes, until tender but still crisp
  2. Drain the green beans and plunge them into a bowl of cold water to preserve their vibrant green color. Set aside
  3. In a large frying pan, heat the olive oil over medium heat. Add the sliced shallots and cook for 1-2 minutes, stirring occasionally, until softened
  4. Drain the cooled green beans and add them to the frying pan. Stir-fry over high heat for 2 minutes. Season with sea salt and freshly ground black pepper
  5. Stir in the Italian Volcano lemon juice, torn mint leaves (if using), and breadcrumbs. Reduce the heat and toss the ingredients together, cooking for just under a minute to combine the flavors
Note

Remove and serve immediately

Read it online: https://polenghi.us/recipe/sauteed-green-beans-with-breadcrumbs-and-lemon-italian/