Green Beans With Ginger Butter

Gourmet | november 2006

Cook beans in an 8-quart pot of boiling salted water , uncovered , until just tender , 5 to 9 minutes.

Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking.

Drain beans again and pat dry.

Peel ginger and halve crosswise , then thinly slice lengthwise and cut into very thin matchsticks.

Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides , then cook ginger , stirring , until golden , about 3 minutes.

Add beans and cook , stirring , until just heated through , about 2 minutes.

Remove from heat and add zest and salt , tossing to combine.

french haricots vert, fresh ginger, unsalted butter, lemon, zest of, salt