Rosemary & Lemon Green Beans Side Dish Recipe

Ingredients: 1/2 lb green beans, ends trimmed 1 tbsp lemon-olive oil, homemade or store-bought, or plain extra-virgin olive oil 1 lemon, zested 2 cups extra-virgin olive oil 1 sprig fresh rosemary 2 cloves garlic, sliced 1/2 pickled lemon, optional Salt and pepper to taste Instructions: 1. Bring a large pot of salted water to a boil over high heat. 2. Slip in the beans and cook until bright green and crisp-tender. 3. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels. 4. Gently heat the olive oil, rosemary, and garlic slices in a large, deep skillet over low heat until very fragrant, 4 to 5 minutes. 5. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. 6. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. 7. Season with pickled lemon, salt and pepper. 8. Serve warm or at room temperature, enjoy! Lemon-Infused Olive Oil: Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Serves 6-8