Shredded Green Beans with Lemon Lime Zest and Chives

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Here is one of the yummy recipes from our first Cookbook Club Nite,
adapted from Supernatural Cooking by Heidi Swanson

 

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Gather a pound or so of green beans.

 

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I used a mixed variety of organic beans from the local farmer’s market.

 

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I even used purple, but when heated, as you will see, the beautiful purple color cooks out.

 

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Slice the beans on a diagonal into roughly 1/4-inch chunks.

 

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Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat.

 

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Add the green beans.

 

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Stir till coated with oil.

 

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Add 2 tablespoons water. Cover and cook 3-4 minutes, or until the beans are just tender,
shaking the pan a few times mid-way through to ensure even cooking.

 

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Remove from heat. Add a good pinch or two of salt.

 

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some freshly ground pepper

 

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the zest of a lemon and a lime

 

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and 1/4 cup chopped chives.

 

 

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Stir together and enjoy!

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This is a great make-ahead side dish, as it is good fresh off the stove,
or at room temperature after the flavors have had a chance to marinate.

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