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Green Beans with Za'atar and Lemon

['1/4 cup low-sodium chicken broth', '2 pounds thin green beans (haricot verts), stem ends trimmed', '2 tablespoons unsalted butter', '"1 tablespoon zaatar", Grated zest of 1 lemon', 'Kosher salt', 'freshly ground black pepper']

In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.
Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.

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