Simple Green Beans

Sometimes you need to let the green bean shine, simply blanched and finished with a squeeze of lemon.

Yield: about 4 servings

Ingredients

• 1 lb. fresh green beans

• 1 lemon

• 1 tablespoon butter (or a drizzle of olive oil if you’re making a vegan version)

• Kosher salt

• Fresh ground black pepper

• Red pepper flake (optional)

• Microplane grater

Instructions

Trim the green beans by cutting or snapping off the ends. Bring a pot of water to a rolling boil over high heat and season generously with salt. Drop the green beans into the water and cook for 4-5 minutes, until they are crisp tender. Drain the beans and add the butter to the empty pot, allowing the residual heat to melt it. Add the beans back to the pot and stir to coat.

Zest at least half the lemon over the green beans. Slice the lemon in half and give it a squeeze over the pot. Season with kosher salt, black pepper, and a pinch of red pepper flake. Toss to combine.

Make ahead: If you’re making a large batch of green beans for a holiday dinner (looking at you, Thanksgiving). you can simplify your life by blanching the beans ahead of time. Cook the greens beans in the boiling water for about 3-4 minutes, drain, and dunk into a bath of ice water to stop the cooking. Store in a zip-top bag until you’re ready to eat. Heat the butter in a large skillet, once it’s melted and bubbling, add the green beans. Saute for a minute or two to reheat. Finish with the lemon zest, lemon juice, and seasoning as above.

Simple blanched green beans, finished with butter or olive oil and a squeeze of lemon.