Tonight we had this side dish with grilled chicken thighs. Steaming the beans first makes the beans tender, then the sauteing makes them a little crispy.  

• 1 pound fresh Green Beans, keep whole but trim vine end
• 1 tablespoon Extra Virgin Olive Oil (EVOO)
• 2 teaspoons Butter
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Lemon Zest, fresh or dried
• Sea Salt to taste

Use a medium soup pot and a steamer basket to steam the whole green beans until tender about 7 minutes. Don’t let them get mushy.  Heat the EVOO and the butter in skillet over medium high heat. Take the green beans from the steamer and place in the skillet. Add garlic powder, lemon zest and salt. Saute the green beans until nicely browned.