1 pound green beans, washed and trimmed
3 tablespoons butter
3 teaspoons grated lemon rind
2 teaspoons lemon juice
1/2 cup chicken stock
1/4 cup coarsely chopped walnuts
Steam beans until barely tender and still crisp, about 3 minutes. In a saute pan, boil the butter, lemon rind, lemon juice and chicken stock over medium-high heat for 2 minutes. Add the beans and simmer until beans are cooked through, about 2 minutes more.
Toss with walnuts and serve.