Blue Lake Green Beans with Lemon and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 8 g(3%)
- Cholesterol 8 mg(3%)
- Fat 3 g(5%)
- Fiber 3 g(12%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 7 mg(0%)
- Calories 61
Preparation Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate. Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
Preparation Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate. Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
