- 1/2 cup water
- 3/4 pound green beans, trimmed
- 1 tablespoon olive oil
- 3/4 teaspoon finely grated fresh lemon zest
- scant 1/8 teaspoon ground cloves
- In a 10-inch heavy skillet bring water with green beans to a boil and cook, covered, 5 minutes, or until beans are crisp-tender. Using lid to hold back beans, drain liquid from skillet. Add oil, zest, cloves, and salt and pepper to taste and cook over moderate heat, stirring, 2 minutes to blend flavors.