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Recipe to Print-Lemon Rosemary Green Beans - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Lemon Rosemary Green Beans - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.58 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 0 Comments:

Ingredients: Directions: In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00