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| 3 Pounds |
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Green Beans |
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| 3 tablespoons |
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Unsalted butter |
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| 2 tablespoons |
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Chopped Fresh Chives |
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| 2 tablespoons |
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Chopped Fresh Thyme Leaves |
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| ½ tablespoon |
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Chopped Fresh Rosemay Leaves |
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| 5 tablespoons |
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Extra-Virgin Olive Oil |
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| 2 Large |
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Onions, Thinly Sliced |
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| ½ cup |
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Walnuts, roughly chopped |
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Kosher salt & Freshly ground black pepper |
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| 1 |
Bring a large pot of water to a boil; Add a big pinch of salt and the green beans. Cook for about 5 minutes. The beans should still be crisp. Drain and set aside. |
| 2 |
Melt butter and olive oil in large skillet over medium heat. Add the onions, season with salt and pepper. Cook until the onions caramelize (about 20 - 25 minutes). |
| 3 |
Add thyme, rosemary and chives. Cook for another 5 minutes. |
| 4 |
Add green beans and walnuts. Stir well, and season to taste. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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