- 1 pound(s) uncooked green snap beans, trimmed
- 2 Tbsp light butter
- 4 medium uncooked shallot(s), thinly sliced
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 tsp lemon zest
Steam green beans until tender, about 5 minutes. Run under cold water for 30 seconds; set aside.
Melt butter in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, about 5 minutes (add a bit of water if necessary to prevent burning). Add green beans and toss until hot; season with salt and pepper, sprinkle with lemon zest and serve. Yields about 1 cup per serving.