Shredded Green Beans with Lemon-Lime Zest and Snipped Chives

Another great recipe from Heidi Swanson's Super Natural Cooking.  This is a novel way to cook green beans.  As she points out in the cookbook, sometimes you can breathe new life into a vegetable just by cooking it a different way: in this case, by slicing them as finely as you can and sauteeing them, then tossing them with citrus zest and snipped chives.

Shredded Green Beans with Lemon-Lime Zest and Snipped Chives 
Serves 4.  
From Heidi Swanson's Super Natural Cooking

3/4 pound green and/or yellow beans, tops and tails trimmed
2 Tablespoons extra-virgin olive oil  (I used a lot less oil than this, probably about a teaspoon.)
2 Tablespoons water
Grated zest of 1 large lemon
Grated 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 zeros.

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