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Green Beans with Lemon

Yield Makes 6 to 8 servings


  • 2 quarts water
  • 1 teaspoon salt
  • 2 pounds tiny green beans
  • 1/4 cup butter or margarine
  • 2 tablespoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pepper

How to Make It

  1. Bring 2 quarts water to a boil in a Dutch oven; add salt and beans. Cook 7 to 8 minutes; drain. Plunge into ice water to stop the cooking process; drain.

  2. Melt butter in Dutch oven over medium heat; add beans, and sauté 2 minutes. Add lemon rind, and sauté 1 minute. Stir in lemon juice and pepper. Serve immediately.