Shredded Green Beans, with lemon-lime zest and snipped chives

This is another recipe that is delicious on the spot, but also makes great picnic/lunch fare.

You can get fuffy cutting the beans, or you can put them through a chopper, it won’t be nearly as pretty, but it will be a lot faster.

Shredded Green Beans, with lemon-lime zest and snipped chives
4 servings, 2 P+/serving

Ingredients
3/4 pound green and/or yellow beans, tops and tails trimmed
2 TBSP extra-virgin olive oil
2 TBSP water
Grated zest of 1 lg lemon
Grated zest of 1 lime
1/4 cup chopped fresh chives
Fine salt and pepper to taste

Directions
Slice beans on a diagonal into roughly 1/8 inch pieces. The result should be tiny, angular zeros.

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 2-3 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.

Source: Super Natural Cooking, Heidi Swanson, P. 91