Sauteed Green Beans With Lemon and Walnuts

Total Time
10 mins
10 mins

Modified from the -- Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball.

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  1. Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
  2. Steam beans until barely tender but still crisp, about 3 minutes.
  3. In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
  4. Add the beans and simmer until beans are cooked through, about 2 minutes more.
  5. Top beans with the walnuts and serve.
  6. Makes 4 servings.