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healthy green bean casserole

Healthy Green Bean Casserole Remix

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  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: Serves 8
  • Category: Side Dish
  • Method: Steam-Saute
  • Cuisine: American

Ingredients

Units Scale
  • 2/3 cup slivered almonds
  • 4 tablespoons extra virgin olive oil
  • 15 to 20 small mushrooms (such as white button or cremini), wiped, stems removed and sliced
  • 3 cloves garlic, minced (optional)
  • 2 pounds fresh green beans, rinsed and ends trimmed
  • 1/2 cup water
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Dry toast the almonds: In a large skillet over medium heat, add the slivered almonds to the pan and dry-toast them for 3-4 minutes until they become fragrant and slightly golden around the edges—watch them carefully as they can burn quickly. Once toasted, remove them to a plate and return the pan to the heat.
  2. Cook the mushrooms: Add the extra virgin olive oil to the pan and turn up to medium-high heat. Add the sliced mushrooms and saute 6-7 minutes until the mushrooms soften and start to slightly brown. The mushrooms will at first soak up all of the oil so you may need to turn the pan down for a minute. Once they start cooking they will release the oil back into the pan.
  3. Add in the garlic: Once soft, add a few pinches of salt over all of the mushrooms and add the minced garlic, if using. Turn the heat to medium and cook the garlic in the mushrooms 2-3 minutes, stirring occasionally, until fragrant and soft. Careful not to burn the garlic.
  4. Steam-Sauté the green beans: Add the green beans to the pan and stir to coat with oil. With the heat on medium, add 1/2 cup of water and 1 teaspoon of sea salt plus a few spins of freshly ground black pepper to the pan. Cover and cook 8-10 minutes, stirring occasionally, until the beans are crisp-tender. Remove the lid and turn the heat to medium-high to let all of the water evaporate as the beans finish cooking. They should remain crisp but not crunchy. Add more splashes of water as needed. Give it all a stir. The beans and mushrooms should be lightly coated with the sauce made from the oil and water, but there shouldn’t be any standing water in the pan. Taste and adjust salt as needed.
  5. Serve: Turn off the heat and cover with a lid to keep warm until serving. To serve on a platter or bowl and cover with the toasted almonds.

Find it online: https://www.elizabethrider.com/thanksgiving-recipe-healthy-green-bean-casserole-remix/