Lemon Pecan Green Beans

1 lb. fresh green beans
Salt to taste
1 T. olive oil
¼ c. green onions (sliced)
¼ c. pecans (chopped, toasted)
1 t. dried rosemary
2 t. fresh lemon juice
2 t. lemon rind (grated)

Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge green beans into cold water to stop cooking process. Drain and set aside. In large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, for three minutes. Add green beans, pecans, rosemary and lemon juice. Cook, stirring constantly, until mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired.

Courtesy: Georgia Pecan Commission