Sauteed Buttery-Lemon Green Beans

½ pound fresh green beans
1-2 tsp lemon pepper (some brands are more potent than others)
Zest of 1 lemon (no white pith)
1 Tbs butter
Salt

1) Coat the bottom of the pan with the lemon pepper
2) Put the zest directly in the pan
3) Add butter and turn pan onto medium-low. When the butter is melted swirl it around the pan. The lemon and pepper will release their aroma to let you know it is hot enough.
4) Snap off the ends of the green beans and put them in the pan and stir to ensure even coating.
5) Add as much salt as you wish. I generally at about a teaspoon if that much just to make the rest of them pop.
6) The outside of the green beans will begin to shrivel and may brown a little. They are done at this point. 5-10 minutes depending on how hot your pan is. Keep in mind, if you cook them too high, the beans will burn.

Do not worry if the butter turns colors slightly. It is combining with the lemon zest. The butter may also brown a little. Do not let it go past golden. If it does when combined with the zest, it may become bitter.

Optional: Garlic, Rosemary, Oregano, or Thyme are great additions to the beans. Also sun dried tomatoes are delicious cooked with them. Sometimes I add slivered almonds, too.

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