Active Time

　　30 min

　　Total Time

　　30 min

　　Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

　　

Ingredients

Makes 8 to 10 servings

　　2 pounds haricots verts or other green beans, trimmed

　　1 (3-inch-long) piece fresh ginger

　　3 tablespoons unsalted butter

　　Finely grated zest from 1/2 lemon

　　1/2 teaspoon salt

　　

Step 1

Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.

　　

Step 2

Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.

　　

Step 3

Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.

　　

Step 4

Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.