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Citrusy Haricots Verts

['2 lb haricots verts, trimmed', '1 tsp grated lemon zest', '1 tsp grated orange zest', '1 Tbsp extra-virgin olive oil', '1 tsp fresh lemon juice', '1 tsp fresh orange juice']

Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
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.
Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.

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