LEMON PECAN GREEN BEANS Serve with grilled chicken or fish 1 pound fresh green beans 1/4 teaspoon salt, or to taste 1 tablespoon olive oil 1/4 cup sliced green onions 1/4 cup chopped, toasted Georgia pecans 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary 2 teaspoons fresh lemon juice 2 teaspoons grated lemon rind Garnishes: lemon slice, fresh rosemary sprigs Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside. In a large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, about 3 minutes. Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately. Yields 4 servings. Recipe Source: Georgia Pecan Commission.