© James Baigrie
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. More Healthy Vegetable Recipes
How to Make It
Step
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.