Citrusy Haricots Verts

1. 1

   Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.

2. 2

   Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.

3. 3

   Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.