Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
Step 2
Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
Step 3
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
Step 4
Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.
