We do both Thanksgiving and Christmas with family and friends at my place, every year. I’ve discovered over time that the best way for me (and everyone else) to enjoy the holidays is to minimize the fuss and thus, my stress level (fitting in a late morning yoga session is an extra bonus). For Thanksgiving that means making the cranberry sauce a few days early, making desserts the night before (pumpkin and apple pie and this year my Double Trouble Tart), making dressing in the crockpot to save room on the stove (delicious with a quick parmesan sprinkle and crisp in the oven just before serving), and asking others to bring the veggie sides.
But sometimes, someone forgets… or doesn’t make enough to serve the gathered hordes…. or has a side dish fail. For those moments or when looking for a tasty, healthy, ridiculously easy side I turn to green beans. Start to finish this recipe takes 15 minutes and can be made on the stove while the turkey rests.
Zesty Green Beans
2 lbs Green Beans
1 TBSP Olive Oil
5-6 cloves of garlic or 1 heaping TBSP if you’re using the minced garlic in jar
Juice of 1-2 Lemons (add one then taste before adding more)
- Trim green beans and cut into bite-size pieces.
- Add olive oil to large skillet and heat over medium-high heat (on a scale of 1-10, this is a 6).
- When oil is hot but not smoking, add green beans and sauté for 6 minutes.
- Add garlic and sauté for 4-5 more minutes until green beans are cooked but still crisp.
- Splash in enough lemon juice so the green beans have a zing but aren’t saturated. Sauté additional minute.
That’s it. You’re done. Transfer into a serving dish and give thanks.
Happy Thanksgiving Everyone!