This new twist on green beans is from Heidi Swanson's "Super Natural Cooking". I love green beans, so I am always up to try something different. This recipe is terrifc! Also great with just lemon zest.
3/4 lb green beans, and tops and tails trimmed or 3/4 lb yellow beans, tops and tails trimmed
2 tablespoons extra virgin olive oil or 2 tablespoons ghee
2 tablespoons water
1 large lemon, zest of, grated
1 lime, zest of, grated
1/4 cup fresh chives, chopped
Steps:
Slice the beans on a diagonal into roughly 1/8 " pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water.
Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.
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