Easy Easter Sides: Skillet Green Beans with Citrus #SundaySupper

If you’re house is like ours, it’s packed with family and friends for Easter.  And, if you’re like me, you are always looking for ways to spruce up your Easter menu.  Don’t get me wrong; I love the traditional casseroles and family dinner staples, but I love trying new dishes, hoping that the family will love and accept it!

On this year’s menu, we’re going fresh, bright, and simple with a light, simple green bean side dish that is quick and loaded with flavor, but these aren’t just any old green beans.  These green beans are blanched to keep them green and quickly sauteed in a skillet with fresh citrus segments, giving them just enough time to bathe in all that citrus glory.

1 lbs. fresh green beans-washed and ends snipped
2 oranges-segmented
1 red grapefruit-segmented
1/2 c. olive oil
salt & pepper to taste

To keep your green beans green and to help with the cooking time, I love to blanch them in a large pot of boiling water for 1-2 minutes and then, quickly submerging them in ice water to stop the cooking.  This is a step that can be done a few hours or even the night before. After beans are blanched and shocked in cold water, I allow them to air dry, so that I don’t get too much extra water in the skillet.

Just before serving, heat olive oil in a large skillet.  Add green beans and citrus.  Gently turn green beans to allow citrus to heat and break down.  As the citrus breaks, it will coat the green beans.  Toss green beans to completely coat in citrus.  Continue sauteing green beans and citrus for 3-5 minutes, or until desired tenderness.  Salt & pepper to taste.  Serve immediately.  Make sure to pour any left over citrus and olive oil over green beans before serving.

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