Sauteed String Beans With Garlic And Preserved Lemon

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Washington Post

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Ingredients

3 to 4 tablespoons canola oil

1 pound green beans (stringed if desired)

Kosher salt

Freshly cracked black pepper

3 medium cloves garlic, cut lengthwise into very thin slices

1 tablespoon finely chopped herbs, such as thyme or tarragon

1/4 cup preserved lemons, cut into strips (see headnote)

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