Thin-Sliced Beans with Citrus-Zest and Chives

Thin-Sliced Beans with Citrus Zest and Chives
(My adaptation from recipe in the 2008 Food and Wine Annual Cookbook by Heidi Swanson)

(Serves 4)
2 Tbsp - EVOO
¾ Lb – Green String Beans & Yellow Wax Beans, sliced diagonally ¼ inch thick
½ Cup – Water
2 – Cloves of Garlic
Salt and Freshly Ground Pepper
Zest of 1 Lemon
Zest of 1 Lime
2 Tbsp – Chives, snipped
½ Lemon – Juice (freshly squeezed)

Heat the oil in a medium skillet. Add the beans and cook over moderately high heat, stirring for 2 minutes. Add the water; season with salt and pepper. Cover and cook the beans until crisp-tender, (2 to 3 minutes). Add the zest and chives and cook, stirring, until the beans are tender, 4 minutes longer. Remove from the heat and stir in the lemon juice and serve.