Serves8 to 10
- Active Time:30 min
- Start to Finish: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.
haricots verts or other green beans, trimmed
(3-inch-long) piece fresh ginger
Finely grated zest from 1/2 lemon (see cooking tips)
Cook beans in an 8-quart pot of boiling salted water (see cooking tips
), 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.
Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.
Cooks note: Beans can be boiled, but not cooked with ginger butter, 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.