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

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