2 tablespoon extra-virgin olive oil or clarified butter
1 lemon, zested
1 lime, zested
1/4 cup chives, chopped
Salt and freshly ground pepper
Slice the beans on a diagonal into roughly 1/8-inch pieces. If you are using a food processor, do them a handful at a time. Either way, the result should be tiny, angular zeroes.
Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.