Lemony Green Beans

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).

No additional tips available.