GREEN BEANS WITH LEMON-LAVENDAR 

Haricort vert are the best green beans to use for this dish.  Lacking those, select fresh skinniest possible full length green beans. 

Yield: 6 servings 

1½ pounds green beans

1 teaspoon salt

2 Tablespoons unsalted sweet butter

1 lemon, zested

1 Tablespoon fresh  lavender blossoms, 1 ½ teaspoons dried (optional)

Few grinds black pepper 

  1. Bring water and salt to a boil, then add the green beans and cook until desired doneness, about 6 to 8 minutes.  Beans should be bright green in color and slightly crispy, not mushy. 
  1. Drain beans, stir in butter, then toss with the lemon zest and the lavender, if using. Cover and keep warm until serving.

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