This dish is a classic with a twist, and my personal favorite veggie. It's not going to win any awards for being healthy, but hey, it's Valentine's Day and I'm showing you some bacon-love. Because, well ... bacon.
Green Beans With Bacon & Lemon
4 slices of thick cut bacon
1 pound of young, tiny, fresh green beans
Zest of one lemon
2 Tbsp. fresh lemon juice
Salt & Pepper
Cook the bacon in a large skillet. Remove the bacon to a paper towel. Drain all but 2 -4 Tbsp. of the bacon drippings from the skillet, increase the heat to medium-high and toss the beans in the drippings to coat. Add 2 Tbsp. of water and saute' the beans, stirring frequently. Keep adding water to keep the beans moist and prevent browning. Cook until crisp-tender, about 10 minutes. Crumble up the reserved bacon and add it back in. Add the lemon juice and zest. Saute another 30 seconds. Season with salt and pepper and serve. This makes a lot of beans, but ... yay, bacon.