the orange and the green (bean)

Full disclosure: these string beans had been in my fridge since Thanksgiving.  Some were beginning to brown. They had to be used. Today.  The best way to revive “aging” produce: chop it up into tiny pieces, put it in a sizzling pan to re-charge it, add something super fresh, and gobble it up.  We did.


serves 4



4-5 cups green beans

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch pink Himalayan sea salt

3 clementines

Process  Cut or break off dry, brown ends of the green beans. Cut away any brown spots. Wash the beans well.  Chop them into ½-inch-long pieces.


Heat a medium-sized stainless steel or cast iron skillet on a medium flame for about one minute. Add the olive oil and then the cut green beans.


Use cooking chopsticks or a wooden spoon to turn the beans, exposing all sides of them to the heat. When they begin to sizzle in the pan, add a pinch or two of sea salt. Continue to sauté the beans until they are bright green and coated with the olive oil.


Remove from pan and set aside.  Peel the clementines, removing the pith, and then section them.


Cut each section into 4-5 small pieces, about the same size as the green beans.


Mix the green beans and Clementine pieces together and serve.

©Nancy Wolfson-Moche 2013