Ginger Chive Green Beans

  Outside of Lyle we are not a family that is good about eating your veggies! However, this recipe for Ginger Chive Green Beans from the Land O Lakes Occasionally Vegetarian cookbook  went over well. I used fresh beans from Sue’s brother-in-law. Some wax and some green beans. They are so much better than store bought canned beans and none of us like the frozen green beans. I always think they are tough. Here again, I used the jarred minced gingerroot I bought. However, you can use the fresh gingerroot and I think even get by with ground ginger if that is all you have on hand.
Ginger Chive Green Beans
1 ½ cups water
1 pound green beans, trimmed
3 tablespoons butter
2 tablespoons chopped fresh chives
2 teaspoons grated lemon peel
½ teaspoon finely chopped fresh gingerroot (⅛ teaspoon ground is the substitute)
¼ teaspoon pepper
⅛ teaspoon salt
  In 10 inch skillet place water; bring to a full boil. Add beans. Cook over medium heat until crisply tender (9 to 14 minutes); drain. Return beans to skillet; add all remaining ingredients. Cook over medium heat, stirring occasionally, until heat through.
 6 Servings
Nutrition (1 serving) Calories 75;  Protein 2g; Carbohydrate 6g; Fat 6g; Sodium 105mg


  1. Yum! I would also love to have the recipe of the side dish above it. Is it made with potatoes? It looks very tasty!

  2. Amber, They are small Yukon Gold potatoes, steamed, chilled, and fried in a small amount of vegetable oil with real butter. The potatoes need to be steamed instead of boiled and cold when you fry them so they will be crisp and brown.


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