Sautéed green beans

To bean or not to bean? Yes, beans are technically a legume, but the green beans here are super low in lectins compared to other beans in the family, as it’s primarily the non-starchy pod that we eat. We limit our occasional legume exposure to just green beans, fresh sugar snaps or snow peas. Perhaps that is because my Mom has been canning green beans for as long as I remember, and she is always bringing us a jar here and there.

1 pound (450 g) green beans, trimmed
1 clove garlic, finely chopped
1 tablespoon (15 ml) clarified butter
~ zest of 1 lemon
~ salt and fresh ground pepper, to taste
¼ cup (25 g) slivered or sliced almonds, toasted

1. Sauté green beans and garlic in skillet with clarified butter.
2. When the beans begin to become slightly tender, add the lemon zest and salt/pepper to taste.
3. Throw in the almonds a few minutes before serving to warm them a bit.

Ingredient Notes—Only try this recipe with fresh green beans . . . NOT frozen.

Variations—For a little change of pace, toss in some cherry tomatoes or sun-dried tomatoes for color and additional flavor. Orange zest also goes great with this!

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Sauteed green beans cook fresh green beans in clarified butter with garlic, then finish with lemon zest and toasted almonds. The green bean is the one legume this kitchen makes room for - the pod is where the goodness lives. Fresh beans only; frozen will not do.

Pro Tips

• Fresh beans only - the recipe is emphatic that frozen beans ruin this dish.
• Throw the almonds in a few minutes before serving so they warm through without losing their toast.
• Add the lemon zest when the beans are just slightly tender; cooked zest turns dull and flat.
• Cherry tomatoes or sun-dried tomatoes add color - the recipe's own variation.

Frequently Asked Questions

Are green beans paleo?

The recipe owns the question - green beans are low-lectin and the pod is the part eaten, so they make the cut here.

Can I use frozen green beans?

No - the ingredient notes say fresh only.

What else can I add?

Cherry or sun-dried tomatoes for color, or orange zest in place of the lemon.

Recipe Card

Stav Kogan

Sautéed green beans

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb (450 g) green beans, trimmed
• 1 clove garlic, finely chopped
• 1 tbsp clarified butter
• ¼ cup (25 g) slivered or sliced almonds, toasted
• Throw in the almonds a few minutes before serving to warm them a bit.

Method

 

1. Sauté green beans and garlic in skillet with clarified butter.
2. When the beans begin to become slightly tender, add the lemon zest and salt/pepper to taste.

Tried this recipe?

Let us know how it was!