A splash of citrus and toasted pine nuts gives these green beans a zesty, nutty flavor that holds up nicely next to heavier holiday entrees and side dishes.
1 pound green beans, trimmed
2 teaspoons extra-virgin olive oil
3/4 cup sliced shallots (about 2 large)
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1/4 teaspoon black pepper
1/8 teaspoon coarse sea salt
1 tablespoon pine nuts, toasted
How to Make It
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; sauté 2 minutes. Spoon onto a platter; sprinkle with nuts.
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