Green Beans with Garlic, Lemon & Parsley

For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf, Mustard Mashed Potatoes, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg.

1 1/2 pounds green beans, trimmed

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

2 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 tablespoon grated lemon peel

1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

2. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

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