Green beans are one of the most common vegetables and often are a favorite for even the picky vegetable eater. This recipe raises the green bean to a new level by adding healthy fat and protein. If you’re avoiding cheese or looking for a bit more color, you could add some olives and sun-dried tomatoes as a creative variation on this recipe. You can choose from plenty of types of beans, including yellow or purple varieties. Don’t be surprised if your purple beans turn green after cooking. Heat can breakdown the purple pigment.
PREP TIME
10 Min
COOK TIME
15 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 1/3 cup sliced almonds
- 1 pound green beans, trimmed and cut into 2-3-inch-long pieces
- ¼ cup water
- ¼ teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice — about ½ lemon
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- Freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup crumbled feta cheese, divided
- 3-4 large basil leaves or 1 teaspoon dried basil
- Lemon zest from ½ of a fresh lemon
Directions
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently. After about 3 minutes, reduce the heat to low and continue stirring until they are fragrant and turning golden on the edges. Be careful, as they can burn quickly. Once they are golden, remove the skillet to a bowl to cool.
- Add green beans, water and half of the salt to the skillet. Cover and cook, stirring occasionally until the beans are nearly tender, approximately 7-10 minutes. Remove the lid, raise the heat to medium high and cook until the liquid evaporates. Remove skillet from the heat and set aside.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, black and red peppers, and remaining salt and set aside.
- Once green beans are done cooking, pour the olive oil mixture into the skillet. Pour the almonds back into the skillet, add half of the feta and toss to combine.
- Transfer the green beans to a serving bowl. Sprinkle the remaining feta and torn basil on top for garnish. Lightly grate some lemon zest on top, and serve promptly.
Nutrition Facts
Servings: 4 | Serving size: 1 ¼ cup | Calories: 188 | Total fat: 14g | Saturated fat: 3g | Sodium: 175mg | Total carbohydrate: 12g | Fiber: 6g | Protein: 4g
Recipe provided by Michelle Eaton, MS, RD, ThedaCare, courtesy of cookieandkate.com
Related
Tags: Green Bean Salad
