Lemony Green Beans

Directions

1. 1
   In a covered saucepan, bring 3 or 4 inches of water and the salt to a boil.
2. 2
   Rinse the green beans and trim the stem ends.
3. 3
   When the water boils, add the green beans and cook until tender, 5 to 7 minutes.
4. 4
   While the beans are cooking, grate the lemon peel (see page 290) and juice the lemon and set aside.
5. 5
   (Youll need 1 1/2 tablespoons of lemon juice and about 1 1/2 teaspoons of lemon zest.)
6. 6
   When the beans are tender, drain them and return them to the pan.
7. 7
   Add the olive oil or butter and the lemon juice and toss to coat.
8. 8
   Add salt and pepper to taste.
9. 9
   Serve sprinkled with the lemon zest.
10. 10
    In late August or early September, when the local farmers market reaches its peak, we like to make a vegetables-only meal: Lemony Green Beans, Potatoes with Lemon & Capers (page 195), Broccoli Tomato Salad (page 204), and Baked Acorn Squash Crescents (page 198).