1 tsp salt
2 1/2 pounds green beans, trimmed
2 tablespoons olive oil
1 1/4 teaspoons ground coriander
1/2 teaspoon grated orange peel
1/8 teaspoon coarsely ground black pepper
orange-peel strips for garnish
In 12-inch skillet, heat 1 inch water and 1 teaspoon salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to low; simmer, uncovered, 5 to 10 minutes, until beans are tender-crisp; drain. Wipe skillet dry. In same skillet, heat olive oil and coriander over medium heat until oil is hot but not smoking. Add green beans, grated orange peel, pepper, and 1/2 teaspoon salt and cook, stirring, until beans are hot, about 5 minutes. Transfer to serving bowl. Sprinkle with orange-peel strips to serve.