Warm Green Beans and Lettuce in Anchovy Butter

• 4 tablespoons unsalted butter
• 1 pound green beans, trimmed
• 6 oil-packed anchovy fillets, drained and chopped
• 2 garlic cloves, minced
• 4 heads Little Gem or baby romaine lettuce, quartered lengthwise
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• Sea salt
• Pepper
• 1 scallion, thinly sliced
• Chopped pistachios and extra-virgin olive oil, for garnish

1. In a large skillet, melt 3 tablespoons of the butter.
2. Add the green beans, anchovies and garlic and cook over moderate heat, stirring occasionally, until the beans are tender, about 5 minutes.
3. Transfer the beans to a large plate.
4. Add the remaining 1 tablespoon of butter and the lettuce to the skillet and cook, turning occasionally, until the lettuce is golden and crisp-tender, about 2 minutes.
5. Add the green beans and lemon juice and season with salt and pepper; toss to coat.
6. Transfer the beans and lettuce to a serving platter and top with the sliced scallion.
7. Scatter with pistachios, drizzle with olive oil and serve warm with lemon wedges.

unsalted butter, green beans, anchovy, garlic, gem, lemon juice, salt, pepper, scallion, pistachios

Taken from www.foodandwine.com/recipes/warm-green-beans-and-lettuce-anchovy-butter (may not work)