Food & Cooking Recipes Salad Recipes Green Beans with Lemon Butter 3.5 (125) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: WILLIAM MEPPEM Prep Time: 10 mins Total Time: 25 mins Servings: 4 Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market. Ingredients 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 Directions 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. Rate it Print