A healthier alternative for the high fat, sodium soup laden and processed green bean casserole. We made this in a recent healthy holiday cooking class I taught and it received rave, rave reviews by all. Students were doubtful at first glance. Could this really substitute the beloved casserole topped with crunchy onions?
But it happened, like landing a man on the moon. I love that – when eyes and taste buds light up in joyful realization and amazement of a classic dish re-purposed to enjoyably healthy. You also cook these up on the stove top (in 12 minutes), which equals more room in your oven Thanksgiving day.
A few more healthy dishes to be thankful for this year…
Sweet Potato Crunch Casserole Avid sweet potato avoiders at a cooking class loved this dish!
Thanksgiving desserts coming the next time around!
Skillet Green Beans with Almonds
serves 6 (easily double or triple recipe)
gluten & dairy free option
• 1 lb GREEN BEANS, fresh or frozen (thawed), cut or whole
• 1 tbsp OLIVE OIL, EXTRA VIRGIN
• 3 cloves GARLIC, minced (or 3/4 tsp garlic powder)
• SEA SALT AND PEPPER TO TASTE
• 1/4 cup ALMONDS, sliced or slivered (toasting optional)
• 2 tbsp PARMESAN CHEESE, FRESH SHREDDED*
*Omit cheese for dairy free dish.
1. Trim ends if using fresh green beans (or thaw and dry if frozen).
2. Heat a large skillet over medium heat, add oil and green beans. Sauté for 8-10 minutes, or until crisp-tender and starting to brown (fresh beans may need to cook slightly longer). Add garlic, salt and pepper, cook 1-2 minutes longer.
3. Place on a platter and top with sliced almonds and fresh Parmesan if desired. Serve immediately. Serving size, about 1/2 cup.
VARIATIONS: Top with cooked and crumbled lean turkey bacon or add roasted baby potatoes.
NUTRITION INFO PER SERVING: 70 calories, 4.5g fat, 1g sat fat, 6g carb, 2g fiber, 2g sugar, 2g protein