| 1 | package (12 oz) fresh green beans |
| 3 | tablespoons butter |
| 1 | teaspoon grated lemon peel |
| 1 | teaspoon dried marjoram leaves |
| 1/4 | teaspoon salt |
| Lemon slices, if desired |
| 1. | Cook green beans as directed on package; drain. |
| 2. | Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices. |
| No change.
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| If you can't find a 12-ounce package of fresh green beans, you can purchase them in bulk. To prepare, wash beans, then boil uncovered 6 to 8 minutes or until crisp-tender. |
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| Be sure to use real butter in this recipe. The toasty flavor that comes from browning is possible only with butter, not margarine.
When melting the butter, using a heavy saucepan allows better control over the heat level than a thin pan. Remove the pan from the heat as soon as the butter starts to turn color, as the heat from the pan will continue to brown the butter. |
Nutrition Information:
110 ( 80); 9g ( 6g, 1/2g); 25mg; 220mg; 5g ( 3g, 2g); 1g 15%; 4%; 4%; 4% 0 ; 1 ; 2 1/2