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Lemon Green Beans


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  • 1 lemon
  • salt
  • 1 pound trimmed green beans
  • 1 1/2 tablespoons olive oil


Servings 4
Adapted from


Step 1

1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.

2. 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.


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