This zippy blend—a mixture that usually accompanies braised veal shank and consists of lemon zest, garlic and parsley—also happens to be a fast way to freshen up green beans, as in this recipe from Ina Garten. The flavors, however, are familiar enough to appeal to fussy palates.
Anthony Gray, executive chef at the Atlanta restaurant Southern Art, serves these as a lighter side dish, perfectly paired with any of his Southern-inspired entrees.
Follow
Advertisement
Food Newsletter
Healthy, cheap food to put in your shopping cart! Sign up for recipes and tips in your in-box.