This is the last Thanksgiving recipe that I have to post this year.  And in my opinion, last but certainly not least, a Thanksgiving table needs *something* green. Fresh and light is my choice, but this dish will go well any night of the week – it is certainly easy enough to throw together in minutes. The lemon gives it a very fresh flavor that I thought helped balance the heavier pieces of the Thanksgiving meal.

Feel free to use less herbed butter – this should just be done to taste.

Ingredients:

• 2 1/2 T. unsalted butter, softened
• 1/2 t. salt
• 1/4 t. pepper
• 2 T. finely chopped shallot
• 2 T. finely chopped parsley
• 1 T. finely chopped fresh oregano
• 1 t. grated lemon zest
• 1-2 t. lemon juice
• 1 lb. green beans, trimmed

1. In a large bowl, combine all ingredients except green beans. Set aside.
2. Bring a large pot of water to a boil. Add the green beans and cook until crisp-tender, 4-6 minutes. Drain then add directly to the large bowl with the butter mixture. Toss well and serve.