15 Nov Green Beans with Garlic and Lemon
What’s Thanksgiving without some green beans! Yvonne and I were definitely missing some greens on our 2014 Thanksgiving menu, and what a delicious way to fill that void! These green beans are crisp, a little spicy, and full of flavor. Plus they are easy to make!
The large pieces of garlic made this dish for me. I LOVE using garlic in my recipes, but I usually finely mince the garlic to a point where it disappears in the mix. This was definitely a great change and something I will use in the future. It adds a great touch and pumps up the garlic flavor that I love!
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes to Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
Green Beans with Garlic and Lemon
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 6-8
- Category: Sides
- Cuisine: Vegan
Ingredients
- 1 pound green beans, washed and trimmed
- 1 tsp cold-pressed olive oil*
- ½ large shallot, sliced thin
- 3 garlic cloves, sliced thin
- 1-2 arbol chiles, sliced thin diagonally (or ¼-½ tsp red chili flakes)
- 2 Tbsp vegetable stock
- 1 Tbsp lemon zest
- Healthy green salt substitute or sea salt, if desired
- Freshly ground black pepper, to taste
Instructions
- Bring a stock pot of salted* water to a rolling boil and prepare a bowl of ice water.
- Blanch green beans in the boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock the green beans in a bowl of ice water to stop cooking.
- Heat a large heavy skillet over medium heat. Add the oil*, shallots, garlic and red pepper flakes and saute until fragrant and a little browned, about a minute or two.
- Add the beans, vegetable stock, and continue to sauté until coated in the oil and heated through, about 2-3 minutes. Make sure not to overcook–they’re great with a bit of a bite, crispiness.
- Add lemon zest, season with salt and pepper, and toss.
Notes
You can sub water or vegetable broth!
Omit salt if desired or use my healthy green salt substitute (raw)
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