2 pounds haricots verts or other green beans, trimmed
3-inch-long piece fresh ginger
3 tablespoons unsalted butter
Finely grated lemon zest from 1/2 lemon
Fill a large bowl with cold water and ice. Set aside.
Bring an 8-quart pot of salted water to a boil. Cook the beans, uncovered, until just tender, about 5 to 9 minutes. Drain the beans in a colander, then transfer to the ice water to cool and stop the cooking. Drain the beans again and pat dry.
Peel the ginger and cut into thin matchsticks.
In a 12-inch nonstick skillet over moderate heat, heat the butter until melted and the foam subsides. Add the ginger and cook, stirring, until golden, about 3 minutes.
Add the beans and cook, stirring, until just heated through, about 2 minutes. Remove the pan from the heat and add zest and 1/2 teaspoon salt, tossing to combine.
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