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Foraging with Alexis Nikole Nelson.
A trio of savory, high-impact ingredients—anchovies, garlic and capers, plus some of their brine—pack this dish with loads of flavor and umami. Fresh parsley stirred in at the end adds grassy notes and lemon zest and juice brighten the dish and balance the saltiness.
tablespoons neutral oil
pound green beans, trimmed and halved
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