Lemon-Thyme Green Beans
Fresh thyme can be used more generously than dried as it is not as concentrated.
- 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)
In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.
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.