Sauteed Green Beans With Lemon and Walnuts

Modified from the dallasnews.com -- Originally published in The Dallas Morning News on November 22, 1998. Recipe from The Cook's Bible: The Best of American Home Cooking by Christopher Kimball.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb green beans (washed and trimmed)
• 3  tablespoons butter
• 1⁄4 teaspoon salt
• 1⁄2 lemon (ZEST, freshly grated)
• 2  teaspoons lemon juice
• 1⁄2 cup  chicken stock
• 1⁄4 cup walnuts (toasted and chopped)

Directions

1. Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
2. Steam beans until barely tender but still crisp, about 3 minutes.
3. In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
4. Add the beans and simmer until beans are cooked through, about 2 minutes more.
5. Top beans with the walnuts and serve.
6. Makes 4 servings.