Instructions: Coarse (kosher) salt and freshly ground black pepper (optional)

In a medium-heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1 tablespoon in the skillet.

In the same skillet, increase the heat to medium-high, add the green beans and toss in the drippings until coated. Saute, stirring frequently, adding 1 tablespoon water at a time to keep the beans moist and prevent them from browning. Cook until just tender-crisp, 4 to 5 minutes. Sprinkle the beans with the bacon, the lemon zest and lemon juice. Toss and saute for 30 seconds.

Season with lemon pepper or salt and black pepper to taste, if desired, and serve.

Serves 4

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