1teaspoonfinely grated orange zestplus 2 tablespoons fresh orange juice
freshly ground pepper
1large garlic clove minced
2 ½poundsgreen beans
¾cuplow-sodium chicken broth
In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.
In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For simple beans: Transfer half of the beans to a bowl and season with salt and pepper. For gremolata-ed beans: Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.