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Green Beans with Dill and Lemon

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 12 ounces fresh green beans
  • 12 shallots, peeled and diced
  • ½ bunch of fresh dill leaves, chopped
  • 1.5 T salted butter
  • ½ lemon
  • Salt and pepper to taste
  • Lemon slices for garnish (optional)


  1. Rinse the green beans and trim off the ends. Cook the green beans, either by boiling in a pot salted water or steaming in a stovetop steamer. In either method, cooking time is approximately 5 minutes, until the beans are just tender. Remove the pan from the burner immediately and run the beans under cold water to stop them from cooking further. Set aside.
  2. Melt the butter in large skillet over medium-high heat. Add the diced shallots and cook until very soft and translucent, 5 to 7 minutes. Add chopped dill to pan and cook for another minute.
  3. Add cooked green beans to pan. Toss with the cooked shallots. Squeeze the juice from the half lemon over the beans. Cook for an additional minute to two. Add salt and pepper to taste. Garnish with lemon slices and serve immediately.