A classic vegetable side, green beans pair well with meat, chicken, and fish so this is a great, simple recipe to have in your back pocket to whip up quickly. Green beans are low-carb, keto-friendly, and delicious when crunchy, but they run the risk of getting overcooked fast. We wanted fresh-tasting and flavorful green beans that stayed crisp-tender when cooked quickly. So we added some water directly to a covered skillet so the beans steamed gently for a few minutes.
Towe simply uncovered the pan to brown them. A dressing made with whole-grain mustard and red wine vinegar highlighted their sweetness. Chipotle-lime and sesame-miso vinaigrettes are deeply flavorful dressing variations that also work with the crisp beans. Both the cooked beans and the dressing can be refrigerated, so they make a great addition to a keto lunch box.
Instructions :
- Whisk 2 tablespoons oil, shallot, mustard, vinegar, thyme, salt, and pepper together in bowl; set aside.
- Heat remaining oil in 12-inch nonstick skillet over medium heat until shimmering. Add green beans and 2 tablespoons water. Cover and cook, without stirring, until green beans are bright green and almost tender, about 5 minutes.
- Uncover and continue to cook, stirring occasionally, until green beans are spotty brown, 3 to 4 minutes; transfer to serving platter. Whisk vinaigrette to recombine, then drizzle over green beans. Season with salt and pepper to taste. Serve.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
