Today, I want to talk about one of my new favorite side dishes. It’s a much healthier take on a green bean casserole–another one of my favorite side dishes usually served around the holidays. Up until recently, I always thought that my love for green bean casserole began when I was a kid. But I was talking to my mom one day and she said that she never had it until coming to my house for Thanksgiving a few years ago! But no matter when I first tried it, that casserole has definitely been one of my favorite sides for the holidays and any other time of the year that my tastebuds start demanding it! My only complaint about that dish is that, although it has veggies, it’s by no means healthy–deep fried onions and cream, anyone? One day recently, I was craving green bean casserole but wanted something healthier, so I decided to try something new.
Start by cleaning, cutting, and blanching fresh green beans. To blanch the green beans, bring a pot of water to a boil. Once the water is boiling, place the green beans into the water and cook for 3 1/2- 4 minutes. Then, using a slotted spoon, remove the green beans and place them directly into a bowl of ice water to stop the cooking. Once completely cooled, drain the green beans and set aside. Next, place some avocado oil in a large skillet and sauté fresh sliced mushrooms until they are golden brown and tender. Next, add the green beans to the mushrooms and season the mixture with Sylva’s Kitchen Fault Line seasoning. Sauté for a few more minutes to the desired tenderness, depending on how you like your veggies and voila, you have a delicious and healthy side dish that is great with any entree. If you want, you could mix it up by cooking it in bacon fat and adding bacon, or topping with sliced almonds. I like it plain and simple, delicious AND healthy! Next time you want to try a new side dish, give this one a try. Enjoy!
