Green Beans with Lemon Butter
Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market.
- Total Time:
- Servings: 4
Photography: WILLIAM MEPPEM
Source: Martha Stewart Living, July Summer 2005
- 1 tablespoon coarse salt, plus more for seasoning
- 1 pint green beans, stem ends trimmed
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon finely grated lemon zest (about 1 lemon)
- Freshly ground pepper
Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.