Description
My healthy green bean casserole is a lighter, from-scratch remix of the classic, with crisp green beans, browned mushrooms and toasted almonds. It’s made in one skillet on the stovetop with no canned soup, no fried onions and no butter, so it’s dairy-free, gluten-free and vegan.
Ingredients
Units
- 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 trimmed, cut in half if needed
- 1/2 cup water
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Toast the almonds: In a large skillet over medium heat, dry-toast the slivered almonds for 3-4 minutes, until fragrant and slightly golden around the edges. Watch them carefully because they can burn quickly. Remove them to a plate and return the pan to the heat.
- Cook the mushrooms: Add the olive oil to the pan and turn up to medium-high heat. Add the sliced mushrooms and sauté 6-7 minutes, until they soften and start to slightly brown. The mushrooms will soak up the oil at first, so you may need to turn the pan down for a minute. Once they start cooking, they’ll release the oil back into the pan.
- Add the garlic: Add a pinch of the salt over the mushrooms and add the minced garlic, if using. Turn the heat to medium and cook 2-3 minutes, stirring occasionally, until the garlic is fragrant and soft. Be careful not to burn it.
- Steam-sauté the green beans: Add the green beans and stir to coat with oil. With the heat on medium, add 1/2 cup of water, the rest of the salt and the pepper. Cover and cook 8-10 minutes, stirring occasionally, until crisp-tender. Remove the lid and turn the heat to medium-high to let all of the water evaporate as the beans finish cooking, adding splashes of water as needed so they stay crisp but not crunchy. The beans and mushrooms should be lightly coated with the sauce from the oil and water, with no standing water in the pan. Taste and adjust the salt.
- Serve: Turn off the heat and cover with a lid to keep warm until serving. Transfer to a platter or bowl and top with the toasted almonds.
Notes
- Make ahead: Trim the green beans up to 2 days ahead and slice the mushrooms the day before (keep both in the fridge). Toast the almonds a few days ahead and store them airtight at room temperature.
- Leftovers: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water.