Wow, Spring is here, I have chives in the garden and even some parsley poking its way up. I seem to be stuck on lemon this week, so decided to toss some lemon zest on the green beans along with the chives and parsley. What a nice fresh Spring taste! This couldn’t be easier to make and it really adds a nice twist to the usual green beans.
1 pound green beans, washed and trimmed
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped chives
2 tablespoons butter or olive oil
2 teaspoons lemon zest
Mix lemon, parsley, chives and butter or olive oil with lemon zest.
Cook beans in a large pot of boiling water, uncovered, until crisp-tender, about 6 minutes, then drain. Toss lemon zest, parsley, chives and butter into pan and mix well. Transfer to bowl and serve!
Here are a few more photos from Arizona.
