Serves 6

1 # green beans washed and trimmed

1/2 cup toasted sliced almonds

1 T butter melted with 1 T lemon juice

1 t lemon zest

salt and pepper to taste

Put a large pot of salted water on to boil. Trim the beans. Rinse under hot water very well -right before adding to the pot of boiling water-(Julia Child method) Cook the beans until just starting to get tender when you pierce them with a fork - I start checking at 3 minutes- it might take as much as 6 or 7- it all depends on the bean.

Drain the beans in a colander and rinse under cold water to prevent further cooking. Spread them out on paper towels to dry them.

Toast the sliced almonds in a dry skillet on medium- gently stirring- until they become golden.

Right before serving, put the beans in a large skillet- gently warm them and toss them around for 1-2 minutes. Add the melted lemon butter- salt and pepper to taste- and sprinkle with the lemon zest and almonds and toss well- serve hot. 

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