- 1/4 cup low-sodium chicken broth
- 2 pounds thin green beans (haricot verts), stem ends trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon za'atar
- Grated zest of 1 lemon
- Kosher salt
- freshly ground black pepper
- In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.
- Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.