- 1 lemon
- 1 lb. trimmed green beans
- 1 1/2 tablespoons olive oil
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes.
- Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.