Side Kick

Last week I was looking for a side dish to serve with the Rosemary Meatballs that I had pulled from the freezer. The first time I served the meatballs I made some broccoli & bow-tie pasta. This time around I wanted something different, but I did want green. And it doesn't get much more green than green beans, right? This recipe is from the April 2007 Everyday Food. It was quick, easy, and delicious- everything I find important in a side dish.

Parmesan Green Beans
Recipe from Everyday Food; Serves 4












Coarse salt and ground pepper
2 10 oz. packages frozen French-cut green beans
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons finely grated Parmesan cheese

• Bring a large saucepan of salted water to a boil. Add green beans, and cook until tender, 2 to 4 minutes. Drain and return to pot.
• Add butter, lemon juice, and 1 tablespoon Parmesan. Season with salt and pepper, and toss to combine. Serve sprinkled with remaining Parmesan.

My notes: I found this to be an especially nice recipe to compliment the Rosemary Meatballs because they contain lemon zest, but the lemon in each dish didn't dominate the meal. Everyday food also suggested trying Parmigiano-Reggiano, Romano, or Asiago in place of the Parmesan. I think any of them would be delicious.