Lemony Green Beans with Lemon Juice and Lemon Zest

Ingredients

• 1 tsp. salt
• 1 lb. fresh green beans, both ends trimmed
• One large lemon
• 1 1/2 T olive oil
• Salt and fresh ground black pepper to taste

Directions

1. Cut the tips from both ends of the green beans. A quick way to do it is to gather a small bunch, tap them upright in your hand, let them drop onto the cutting board so the ends even out, trim that side, and do the same on the other end.
2. Fill a medium-sized saucepan halfway with water, stir in the salt, and bring it to a boil. Once the water is boiling, add the green beans, lower the heat so the water simmers gently, and cook for about 5 minutes, until the beans are just barely tender-crisp.
3. As the beans cook, remove the zest from the lemon and squeeze out the juice.
4. When the beans are tender-crisp, pour them into a colander set in the sink to drain.
5. Set the pan back on the stove and warm the olive oil. Once it is hot, add the drained beans, pour in the lemon juice, season with salt and fresh ground black pepper to taste, and cook for about 1 minute, stirring a few times, just until the lemon flavor coats the beans.
6. Transfer the beans to a serving platter and scatter the lemon zest over the top. Serve hot.