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Servings: About 6
1 ½ pounds green beans, trimmed
3 tablespoons butter
1 tablespoon finely sliced fresh sage leaves (about 6 large leaves)
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Using vegetable peeler, cut off lemon peel in strips. Slice strips very thinly.
Melt butter in large skillet over medium-high heat. Add 1 and 1/2 tablespoons peel and sage; saute until fragrant, about 2 minutes. Add beans; toss until heated through. Season with salt and pepper.
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