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.

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serves 4

INgredients

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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.

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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.

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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.

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

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

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Mix the green beans and Clementine pieces together and serve.

©Nancy Wolfson-Moche 2013