Warm Green Beans and Lettuce in Anchovy Butter

By DreiFromBK

Ingredients

• 4 tablespoons unsalted butter
• 1 pound green beans, trimmed
• 6 oil-packed anchovy fillets, drained and chopped
• 2 garlic cloves, minced
• 4 heads Little Gem or baby romaine lettuce, quartered lengthwise
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• Sea salt
• Pepper
• 1 scallion, thinly sliced
• Chopped pistachios and extra-virgin olive oil, for garnish

Preparation

Step 1

In a large skillet, melt 3 tablespoons of the butter. Add the green beans, anchovies and garlic and cook over moderate heat, stirring occasionally, until the beans are tender, about 5 minutes. Transfer the beans to a large plate.

Add the remaining 1 tablespoon of butter and the lettuce to the skillet and cook, turning occasionally, until the lettuce
is golden and crisp-tender, about 2 minutes. Add the green beans and lemon juice and
season with salt and pepper; toss to coat. Transfer the beans and lettuce to a serving platter and top with the sliced scallion. Scatter with pistachios, drizzle with olive oil and serve warm with lemon wedges.