Citrus Green Beans with Almonds
Citrus Green Beans with Almonds
Have you had enough green bean casserole where green beans swim in pools of cream of mushroom soup, cheese and french fried onions? OK, it is tasty, but it is time consuming and oh, so caloric! Here’s a clean, fresh approach that takes less than 15 minutes to cook, especially if you use pre-cut and pre-washed green beans. Just microwave them half way and finish off in a hot skillet with shallots, mushrooms, citrus and a few seasonings. So fresh, so clean; the perfect combination to our Simplified Thanksgiving Feast. Here are the other recipes in the series: Tuesday’s Pumpkin Cheesecake Pudding Parfaits and yesterday’s Slow Cooker Turkey Breast. Tomorrow I’ll feature Savory Rosemary Roasted Butternut Squash.
- Citrus Green Beans with Almonds
- 1 pound green beans, trimmed
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp butter
- 1/2 cup sliced shallots (about 2 large)
- 4 ounces sliced mushrooms
- 1 tsp grated orange rind
- 1 Tbsp fresh orange juice
- 1/4 tsp each sea salt and fresh ground black pepper
- 2 Tbsp sliced almonds, toasted
- Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.
- Heat a large nonstick skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Add shallots and mushrooms; sauté 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; sauté 2 minutes. Spoon onto a platter; sprinkle with nuts.