1 pound trimmed green beans
1 tablespoon extra-virgin olive oil or butter
Salt and ground black pepper
1/4 teaspoon finely grated lemon zest (optional)
Place beans in a 12-inch skillet. Add 1/2 cup of water, along with oil or butter, a generous 1/4 teaspoon of salt and a few grinds of pepper. Place lid on pan, turn heat on high, and set timer for 7 minutes, at which point water should have almost evaporated and beans should have almost cooked through. (If not, cover and cook another minute or so.) Continue to cook, stirring constantly until water evaporates and beans are tender, 1 to 2 minutes longer. Stir in optional lemon zest and serve.