I promise these green beans were purple when I started this recipe. The color is what drew me to the produce (isn't it always?). But once I started cooking them, poof—the color evaporated! They still taste delicious, the sharp flavor of rosemary with lemon is a refreshing pairing for green beans familiarity. Enjoy!
- Fresh green beans, about 4-6 cups
- 1/2 lemon, juiced
- 1/4 cup Shredded Parmesan cheese
- 2 sprigs of rosemary, chopped (plus more for garnish)
- 2 tbsp olive oil
- Salt & pepper to taste
Rinse green beans. Emerge into boiling water and cook until tender (do not overcook, a little al dente is nice!). Meanwhile, chop rosemary and juice 1/2 of a lemon. Mix cooked green beans in a small casserole dish or on a platter with the olive oil, rosemary and fresh lemon juice. Top with Parmesan cheese and garnish with whole rosemary sprigs (for a pretty presentation!). Serve immediately.