Green Beans with Lemon Butter

Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market.

1 Tbsp. coarse sea salt, plus more for seasoning
1 pint green beans, stem ends trimmed
2 Tbsp. unsalted butter, cut into small pieces
1 Tbsp. lemon zest, finely grated (about 1 lemon)
pepper, freshly ground

Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4-5 minutes. Remove from heat, and drain.

Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper.

Transfer to a serving bowl; serve warm.

Makes 4 servings.