Michele Urvater

Lemon Green Beans

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I find that fresh green beans for most of the year are woody and tough. However, I discovered that cutting them into small pieces before boiling dissipates some of their stringy texture and that it’s crucial to boil them hard for 5 minutes. Summer is their natural season and the best time to buy green beans.

Ingredients

  • 1 pound green beans
  • Salt
  • 1 tablespoon butter (optional)

Method

  1. Trim the stem ends and cut the green beans into ½- to ¾-inch lengths.
  2. Bring a large pot of salted water to a boil, over high heat. Toss in the beans and boil hard, uncovered, until the beans are tender, about 5 minutes.
  3. Drain the beans and return them to the pot