If you only have 10 minutes until it’s time to eat, and are scrambling to find a side dish that rounds out a full spread dinner, this citrusy and delicious spin on green beans is just what you need. The reason it’s a hit and pairs well with just about any entrée is its nutty, garlicky flavor. You can save extra green beans for use later in the week. They are excellent in soups and chopped salads – even with a little tuna fish. Nicoise salad anyone?

I find that if you don’t do fish –or lean vegetarian – that swapping out the anchovies in this recipe for Kalamata olives works just as well. Anyhow, get ready to transform these babies into something truly special! I bought mine at the farmers market this week. Florida’s grow season is pretty much RIGHT NOW, and we’re the green bean capital of the world. You can always find huge bags of fresh green beans on the cheap at the grocery store too.

Citrus Sautéed Green Beans

1 pound fresh green beans, trimmed, cut into 1-inch pieces, about 4 cups

2 tablespoons olive oil

6 anchovy filets, about ½ tin

1 small red onion, peeled and finely diced, about ½ cup

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Zest of 1 medium orange, about 2 teaspoons

Juice of 1 large orange, about 1/3 cup

            Steam the green beans until just crisp tender. Do this in a microwave oven or using a steamer on the stovetop. Heat the olive oil in a skillet over medium low heat. Add the anchovies. Stir until the anchovies completely dissolve. If the oil sputters reduce the heat to low. The anchovies will dissolve quickly. Add the onion to the pan. Turn the heat up to medium high. Cook until the onion are soft and just beginning to brown, about 2 to 3 minutes. Add the green beans to the pan. Season with salt and pepper. Add the orange zest and orange juice. Cook until the liquid begins to disappear. Remove the pan from the heat. Cover the beans to keep warm until ready to serve. Reserve extra beans to use later on.