Provided by Mark Bittman
Categories quick, side dish
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
- Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
- To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams
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