Lemon Green Beans from Monday-to-Friday Cookbook by Michele Urvater
I find that fresh green beans for most of the year are woody and tough. However, I discovered that cutting them into small pieces before boiling dissipates some of their stringy texture and that it...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
Ingredients
- freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon butter (optional)
- Salt
- 1 pound green beans
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