Green Beans with Browned Butter and Lemon

I stole this recipe from Cooking Light and we absolutely love it. Just about every time we have green beans now, this is how I cook them. 

Ingredients

• 1 pound fresh green beans, trimmed and cleaned
• 1.5 tablespoons of butter (we use Fleischmann's Olive-oil spread)
• .5 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• .25 teaspoon kosher salt
• .25 teaspoon freshly ground black pepper

Cook the green beans in boiling water for 5 minutes or until crisp-tender. Drain the beans and plunge into ice water. Drain well. 

Melt the butter in a skillet on medium-high heat, cook for 2 minutes or until the butter is browned. Add the beans to the pan, cook for 1 minute or until heated, stir in remaining ingredients. Yields 4, 1 cup servings. 

*We personally use a little less lemon rind and a little less lemon juice because we aren't lovers of citrus but you can tweak this as necessary. This is a super simple and quick side-dish.*

Rough nutrition estimates 

Calories - 74

Fat - 4.4g (sat 2.7g)

Sodium - 155mg

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