- 1 bunch mixed Green Beans, trimmed and blanched
- ½ lemon zest, and juiced
- ¼ shallot julienne
- ½ tsp fresh lemon thyme
- Salt and pepper to taste
Blanch green beans and set aside.
Oil a hot skillet and sauté shallot for 1 minute, add green beans and cook 2 more minutes, stirring constantly. Add lemon thyme, zest and juice cook for 1 minute more, remove from heat and season with salt and pepper, serve warm.