It's important to me to have vegetables at every meal so that means finding ways to make lots of vegetable dishes and sides. Crisp green beans are so delish and adding the olive oil helps the fat soluble vitamins to be absorbed, the garlic and onion increase immunity and add flavor This dish is a hit and is quick as always.
- Green Beans
- 1/2 Tbsp Olive Oil
- 2-3 Minced Garlic Cloves
- 1/2 cup diced Red Onion
- *optional - 2 tbsp's flaked almonds or sesame seeds
- Wash & cut as many green beans as you'd like to make. Spray a skillet (I use a cast iron one) with non stick cooking spray or lightly brush with olive oil ( I like the Spectrum Organic spray). Either toss the beans with the olive oil or before putting them in the skillet, or lightly spray the mixture with the cooking spray again. Over low/med heat add the beans, 2-3 minced garlic cloves, and one diced red onion. If you didn't toss the beans with olive oil, lightly spray the mixture and sprinkle with sea salt. Cover the mixture with a lid which will help to 'steam' the beans and add a little water to the pan if the mixture starts to get too dry. Once the beans become a bit tender but are still a little crunchy they are ready 🙂 You can add flaked almonds or sesame seeds to this recipe to add a nutty crunch.