Intro to Cooking: Spicy Citrus Green Beans

By Michelle

Over the past few weeks I’ve developed the strangest of obsessions: green beans. As a child, I hated the things, probably because my mother only knew how to serve green beans out of a can. They were gray, sour-tasting and pretty disgusting. I couldn’t stomach them. However, a few months ago, I made myself a promise: I would learn to love green beans. Why?

Because they are good for me, I told myself as I trimmed the ends and stared at them. They laid in a yellow strainer in my kitchen sink giving me the stink eye. They knew I was terrified of them. I devised a plan to cover them with enough of something delicious to forget that I was eating green beans. And guess what, guys? I ended up loving them.

Here’s the nutrition low-down. Green beans have the same nutrients as dark, leafy greens, despite not being as dark in color. Why is this awesome? Because greens like spinach and kale are some of the healthiest vegetables out there. One of the best nutrients? Lutein, which helps eye sight and helps prevent eye diseases. Basically, awesome.

Spicy Citrus Green Beans

You’ll need…

• 1 bunch of green beans, trimmed (basically, cut of the end that looks like a leaf might been attached to it. It’s stem-y looking)
• the juice of one orange
• the juice of one lemon
• 1/2 to 1 tablespoon of red pepper flakes (depending on how spicy you like things)
• a dash of adobo sauce
• a bit of water
• olive oil

How to make it…

In a pan, heat a bit of olive oil over medium heat. Add your green beans and saute. You don’t want to destroy them, just cook them enough to be a little softer, but still have a snap. I usually break one in half after about 4 minutes or so. Add the lemon and orange juice, and red pepper flakes. Continue cooking on low for a few minutes, until the sauce reduces a bit. If you don’t have enough juice to coat all the green beans at first, add a bit of water. Remove from heat and allow to cool a few minutes before serving.

Note: This makes about 2 servings. They stay good in the fridge for about 3 days if kept in an airtight container!