Shredded Green Beans

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.
- Ready In:
- 23mins
- Serves:
- Units:
2
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ingredients
- 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
directions
- 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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RECIPE MADE WITH LOVE BY
@SassyStew
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@SassyStew
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"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."
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