Sautéed Green Beans
I don’t know how many of us need to be reminded of this, but Green beans aren’t solely for thanksgiving!
I didn’t grow up eating green beans, except maybe around the holidays. I think the first time I tried a fresh green bean was in college, crazy right? But in this delayed life experience, I always seem to forget how much I actually love these beautiful green veggies until I cook them in goodness, eat them, and ask myself “why don’t I make these more?” This is such an easy to make side dish packed with flavor, that is also Low FODMAP friendly, you could save this recipe for the holidays orrrrr try it out next time you catch yourself blanking on what to cook!
suatéed green beans
Author: Consciously Coastal
prep time: 10 | cook time: 10 | total time: 20 | Servings: 4
Ingredients:
- 12 oz of haricots verts or green beans
- 3 tbs extra-virgin olive oil
- 2 tbs low fodmap friendly Garlic infused olive oil
- 1 leek, halved and sliced
- ¼ - ⅓ c sliced almonds
- Himalayan salt to taste
- Freshly ground black pepper to taste
Instructions:
- Heat 1 tbs olive oil in large sauté pan over medium heat until hot. Add sliced almonds and toss around pan until a light golden brown, add leeks, toss to coat and soften. Once leeks are fragrant and light in color, remove nut mixture and set aside.
- Add remaining olive oil to pan over medium-high heat. Add the haricots verts and cook for a minute or so until they begin to just barely blister, tossing occasionally.
- Add nut mixture to incorporate with beans. Season to taste with salt and pepper and serve immediately
Note: For this recipe I like to use haricots verts because they are thinner and don’t require blanching- however, feel free to use green beans and just make sure to blanch them in salted boiling water for about 2-3 minutes, then dropping them into ice water to keep them from becoming mushy, then transferring them out of the water to dry. You would do this before you sautee them!