Lemony Green Beans

Ingredients

• 1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
• 3 Tbsp. extra-virgin olive oil
• 3 large shallots, cut into thin wedges
• 6 cloves garlic, thinly sliced
• 1 Tbsp. finely shredded lemon peel
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• Lemon wedges

Directions

1. In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Cover and chill up to 4 hours

2. In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.

To serve right away: Chilling step may be omitted

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