- 2 1/2 lb haricots verts or other thin green beans, trimmed
- 1 tablespoon unsalted butter
- 1/2 teaspoon finely grated fresh lemon zest
- Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain beans and toss with butter, zest, and salt to taste.