Bean There, Crunched That: Skillet Green Beans with Dijon Crumbs

Grab this

• 450 g (1 lb) green beans, trimmed
• 2 tablespoons olive oil, divided
• 1/2 cup panko breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper

Do this

1. Bring a wide skillet of water to a boil. Add the green beans and cook for 3 minutes, until bright green and just tender. Drain well and wipe the skillet dry.
2. Return the skillet to medium heat. Add 1 tablespoon olive oil and the panko. Cook for 2 to 3 minutes, stirring often, until golden. Stir in the lemon zest and half the parsley, then transfer the crumbs to a bowl.
3. Whisk the Dijon mustard, lemon juice, garlic, remaining 1 tablespoon olive oil, salt and pepper in a small bowl.
4. Add the drained beans to the hot skillet and cook for 2 minutes to remove excess moisture. Pour in the Dijon mixture and toss for 1 minute, until the beans are glossy and evenly coated.
5. Transfer to a serving platter and scatter the lemony crumbs and remaining parsley over the top. Serve immediately.