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Skillet Green Beans with Orange

• Ingredients

  • 1 large navel orange
  • 2 teaspoons canola oil
  • 1 pound fresh green beans, ends trimmed
  • ¾ teaspoon kosher salt, plus more to taste
  • 1 tablespoon white wine vinegar, champagne vinegar or rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

• Directions

  1. Finely grate and reserve the zest of the orange. Peel orange with a knife, being sure to remove all the white pith; segment the orange and keep segments and juice in a bowl.
  2. In a large cast-iron skillet or sauté pan, heat the oil over high heat until nearly smoking.
  3. Add the beans (in batches, if necessary, to avoid crowding); sprinkle with ½ teaspoon salt.
  4. Cook, stirring only every 1½ to 2 minutes, until the beans are lightly blistered and blackened, about 8 minutes.
  5. Transfer beans to serving platter; lift orange segments from their juice and scatter over the beans, sprinkle with ¼ teaspoon of the reserved orange zest.
  6. Add the vinegar, olive oil and the remaining ¼ teaspoon salt to the bowl of orange juice, and whisk until thoroughly combined.
  7. Pour dressing over the beans. Toss, season to taste with salt, pepper and remaining orange zest.
• • Yields: 4 servings

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