Shredded Green Beans

Recipe from Super Natural Cooking by Heidi Swanson, author of 101 Cookbooks

3/4 pound green and/or yellow beans, tops and tails trimmed
2 Tablespoons extra-virgin olive oil or clarified butter
2 Tablespoons water
Grated zest of 1 large lemon
Granted zest of 1 lime
1/4 cup chopped fresh chives
Fine-grain sea salt and freshly ground black pepper

Slice the beans on a diagonal into roughly 1/8 inch pieces. If you are using a food processor, do them a handful at a time. Either way, the result should be tiny, angular zeroes.

Heat 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 or 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 of half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

Serves 4.

I know eating 8 ounces of steak isn't the best thing for you, but what about 8 ounces of green beans? Coming off the Master Cleanse that was my dinner! Was it so good because it was real food after 4 days of lemonade? Or was it just delicious?