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.
- 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.