Cutting the green beans into coins is a fun way to serve them and eat them by the spoonful. Bits of savory bacon add crunch. Center-cut bacon is lower in fat than regular. Chives and lemon are bright notes at the end.
- 4 strips center-cut bacon, finely chopped
- 1 pound green and/or wax beans, trimmed and cut into 1/2-inch-thick small coins
- Kosher salt and freshly ground black pepper
- 2 tablespoons snipped chives
- 1 lemon
Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until browned and the fat has rendered, about 4 minutes. Add the green beans and 1/4 teaspoon each salt and pepper and cook, stirring, until the beans are just bright green. Add 2 tablespoons water and continue to cook, stirring occasionally, until crisp-tender, about 6 minutes.
Transfer the beans to a serving dish and toss in the chives. Zest the lemon directly over the beans and season to taste with salt and pepper.