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Thin-Sliced Beans with Citrus Zest and Chives
© James Baigrie

Thin-Sliced Beans with Citrus Zest and Chives

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The Good News: Heidi Swanson takes string beans (which have twice as much iron as spinach) and slices them thinly on the bias, a preparation she discovered while traveling in Southeast Asia. Use a food processor fitted with a slicing blade to save time.

  1. 2 tablespoons extra-virgin olive oil
  2. 3/4 pound green string beans and yellow wax beans, sliced diagonally 1/4 inch thick
  3. 2 tablespoons water
  4. Salt and freshly ground pepper
  5. 1/4 teaspoon finely grated lemon zest
  6. 1/4 teaspoon finely grated lime zest
  7. 2 tablespoons snipped chives
  8. 1 tablespoon fresh lemon juice
  1. Heat the oil in a medium skillet. Add the beans and cook over moderately high heat, stirring, for 1 minute. Add the water; season with salt and pepper. Cover and cook the beans until crisp-tender, 2 minutes. Add the zest and chives and cook, stirring, until the beans are tender, 2 to 3 minutes longer. Stir in the lemon juice and serve.
Notes One Serving 88 cal, 7 gm fat, 1.0 gm sat fat, 6.5 gm carb, 3 gm fiber.
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