Shredded Green Beans
3/4 pound green and/or yellow beans, tops and tails trimmed
2 tbsp extra-virgin olive oil
2 tbsp water
1/4 cup chopped fresh chives
Grated zest from 1 large lemon
Grated zest from 1 large lime
Fine-grained sea salt, to taste
Ground black pepper, to taste
1. Slice beans on the diagonal into roughly 1/8-inch pieces. If you’re using a food processor, do them a handful at a time. They should look like tiny,
2. Heat olive oil in a large skillet over medium-high heat.
Add beans and stir until coated in oil, then add water. Cover and cook 2-3 minutes,
until beans are brightly colored and tender; shake the pan midway through to
ensure even cooking.
3. Remove from heat and stir in half the chives and both zests. Season with salt
and pepper, and serve garnished with remaining chives.
Serves 4. Analysis per serving: 87 calories, 1.6g protein, 6.8g fat (<1g saturated),
3g fiber, 6g carbohydrates
Source: Super Natural Cooking by Heidi Swanson (Celestial Arts)