Add a new twist to this Thanksgiving side dish.
In a large skillet cook green beans in canola oil over medium heat for 20 minutes until crispy-tender and lightly browned, using a spatula to carefully lift the beans occasionally to keep them from sticking.
Shred 1 teaspoon of lemon peel. Cut lemon in half. Add lemon peel to beans. Cook and stir for another minute.
Lightly season the beans with salt, squeeze some lemon juice, and serve immediately. Makes about 4 servings.