Lemon rosemary green beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Green beans; trimmed and cut |
| ; into 1-inch pieces | ||
| 3 | tablespoons | Unsalted butter |
| 1 | teaspoon | Freshly grated lemon zest |
| 1 | tablespoon | Minced fresh rosemary leaves; or 1 teaspoon dried |
| ; rosemary, crumbled | ||
Directions
In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.
Serves 8.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.