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Lemon-Thyme Green Beans


Fresh thyme can be used more generously than dried as it is not as concentrated.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, ends trimmed
  • 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves, plus more for garnish (optional)


  1. In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.

  2. Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.

  3. Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve green beans garnished with additional thyme, if desired.

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