Brined a turkey for the first time this year–turned out quite yummy! I was much more excited with my green beans, though.
I accidentally bought some extra rosemary sprigs, and needed a way to use them up. I give you: Rosemary Green Beans.*
- green beans, trimmed and cut into 1-inch pieces
- one stick of butter
- lots of chopped fresh rosemary leaves
- 1/2 lemon, fresh
Nuke the stick of butter to melt it. Dump in chopped rosemary. Cook beans in salted water until they are tender, but still crispy. Drain the beans, and toss them with the butter/rosemary mix. Before serving, squeeze the lemon over the whole thing.
*Those of you who read my blog know that I consider measurements a vague advisory suggestion. I do Live Improv Cooking.