Green Beans with Za'atar and LemonGieves Anderson, food styling by Anna Hampton
Prep your green beans quickly; stack a handful of them together on a cutting board and trim the stem ends off the whole stack at once.
Recipe information
Total Time
15 minutes
Yield
Serves 8
Ingredients
1/4 cup low-sodium chicken broth
2 pounds thin green beans (haricot verts), stem ends trimmed
2 tablespoons unsalted butter
1 tablespoon za'atar
Grated zest of 1 lemon
Kosher salt
freshly ground black pepper
Preparation
Step 1
In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.
Step 2
Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.
Recipe notes
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