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5426 North Academy Blvd. Suite 110 Colorado Springs, CO 80918
(719) 260-9611

Recipe makes 6 servings.

Approximate Cook Time: 30 minutes


3 pounds             green beans, fresh, trimmed

1 teaspoon          sea salt, divided

3 teaspoons       coconut oil

3 medium           onions, green, sliced

6 teaspoons       rosemary, fresh, chopped

1 cup                      pecans, chopped and roasted

3 teaspoons       lemon zest, grated


  1. Heat 1.5 inches water in a medium pot with a steamer basket insert to a boil
  2. Sprinkle green beans evenly with ¼ teaspoon sea salt (if desired) and place in the basket.
  3. Cover and steam 10 minutes or until crisp-tender
  4. Immediately plunge green beans into ice water to stop cooking.  Drain
  5. Meanwhile, heat a nonstick skillet over medium-high .  Add coconut oil when hot.
  6. Add green onions and rosemary, and sauté 2-3 minutes or until softened
  7. Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated

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