Oh how I love green veggies! If it's green - I love it. To be honest, my favorite green veggie of all time is collard greens. I am still working through the fact that I will probably never eat them again. But..thankfully, I've discovered that I can eat green beans. Yummy, delicious green beans.
A few weeks ago, some friends from church invited us over for dinner. They were so incredibly sweet, knowing that I have food issues they made a side platter of green beans and carrots. Holy smokes. It was delicious. I have since made this dish 2+ times a week since and love it. I varied the recipe a little bit to be a bit healthier and added some more things to up the nutrition even more.
Here's The Recipe:
Ingredients:
- 2 lbs fresh green beans (or frozen really)
- 4 carrots, peeled & cut into 1/2" chunks
- 1 sweet yellow onion, sliced thin
- 1 C mushrooms, sliced
- 4 cloves fresh garlic, chopped
- EVOO or coconut oil
- Salt and pepper to taste.
Directions:
- Heat oil in pan on low heat. Add onions and garlic, cook for 3-5 minutes and add green beans. Cook on low, covered for 20ish minutes (I mean looooow low). Stir occasionally.
- Add carrots and cook until they are fork tender
- Add mushrooms and cook for 5 more minutes, uncovered. Stir occasionally.
- Salt & Pepper to taste
**I add the green beans in early because my body needs them to be super super cooked. If you like a crispier green bean, add them when you add the carrots!
I hope you enjoy this recipe as much as I do! Keep and eye out for more yummy recipes on the blog!
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