Cook the beans a day ahead and reheat in a skillet with the fresh thyme.
2. To serve, lightly film the bottom of a 12-inch straight sided sauté pan with olive oil. Set it over medium high heat and add the thyme branches. When the oil is hot, add the green beans, orange zest, salt and pepper. Toss only long enough to heat them through. Taste for seasoning and serve hot or warm.
Part of Lynne's Americana Thanksgiving
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.