GREEN BEANS WITH SHALLOT, EGGS AND GARLIC
A lot of people like green beans (yes, I am aware that "a lot" is stretching it, but we're all about making the best of things here). It's one of the most popular vegetables in cafeterias across America, after tomato, spinach and lettuce...and ketchup 🙂 But just because they were the stuff kids' nightmares were made of during school lunches does not mean we're serving anything remotely similar on our table, right? Many people are not sure how to prepare and make them, hence, gravitating to the canned version in it's gloriously pale color and mushy texture and flavor of cardboard. Canned vegetables generally lack crispness and freshness. Frequently they're packed with preservatives too hard to read and not nearly as nutritious as the fresh or flesh frozen kind.Good news - green beans are usually pretty forgiving. You can eat them with different toppings, steamed, boiled, roasted, sauteed, baked but it's always best when they're not overcooked and retain their freshness, bright color and crunch.Green beans are some of the most versatile as complimentary to your main dish. Pick a protein, add green beans and you've got a healthy and nutritious dinner on the table. They will be a great addition to your table on any holiday or a quick and easy regular night in.Green beans are high in fiber and a great source of vitamin C, A, K, manganese and calcium. They are low in calories while simultaneously nutrition dense.Bon appetite!
- Medium pot
- 1/2 lb green beans ends trimmed
- 1 tbsp ghee
- 1 shallot finely minced
- 3 cloves garlic finely minced
- 2 eggs
- 1 tbsp parsley chopped
- salt to taste
- pepper to taste
- Start by trimming the ends off green beans. Peel and finely chop, while I prefer shallot, you can certainly substitute with an onion. Also grate or finely mince garlic.
- Wash trimmed green beans under cold running water and drain. Boil water in a medium pot, add 1 tsp of salt and cook green beans for 2-3 minutes until they are bright and tender but crisp. Drain.
- In the same pot, melt ghee over medium heat and add finely chopped shallot. Cook, stirring occasionally, until soft and caramelized, about 4-5 minutes. Add cooked green beans and season with black pepper. Add finely minced garlic, stir thoroughly and cook for 1 minute.
- While the shallot is cooking, in a small bowl whisk together eggs, salt and chopped parsley. When the garlic is cooked, add eggs mixture and lower the heat to medium low. Stirring constantly, cover the beans thoroughly with egg mixture, and cook until the eggs are no longer translucent but still soft, about 1 minute. Cover with the lid and let it stand for 2-3 minutes.
- Serve immediately.
Serving: 1personCalories: 90kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 91mgSodium: 36mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 590IUVitamin C: 9mgCalcium: 37mgIron: 1mg
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