Orange-Scented Green Beans
For a complete Thanksgiving menu, you can serve these green beans with Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy, Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds and Paprika Toasted Chickpeas, Manchego Potatoes, Cheddar Soup with Crispy Tortilla Crunch and Pecan Pie with Chocolate-Cinnamon Whipped Cream.
by Rachael Ray | on 11/09/07
Photo credit: Tina Rupp
Ingredients
- Peel of 1 orange
- 2 pounds trimmed green beans, available in the produce department at the grocery store
- 2 tablespoons butter
- Salt
- 3 tablespoons fresh chives, snipped
Serves 8
Preparation
Fill a pan with 2 inches of water and bring to a boil. Add the orange peel and beans. Cook for 5-6 minutes – the beans should remain bright green with a snap to them.
Drain the beans and return them to the pan. Remove the orange peel.
Toss the beans with butter, salt and chives, then transfer to a serving dish.
