With Thanksgiving around the corner, we are featuring a few quick and easy sides that will make your guests happy and the table beautiful during the holidays. Here in the south, French Green Bean Casserole is one of the staples found at most holiday meals. BUT, we’re gonna take a walk on the healthy side, but still provide the deliciousness we all want at our gatherings. This green bean will be a favorite for sure – and because it’s healthy, you can enjoy that second helping stuffing….:)
Green Beans with Mushrooms & Toasted Almonds
- 1 tablespoon olive oil
- 1 cup mushrooms cleaned & sliced
- 1 pound green beans, trimmed (about 4 1/2 cups)
- 2 cloves garlic, minced
- ½ of a small onion, cut very thinly
- 1 cup Chicken Broth
- 1/4 cup toasted sliced or slivered almonds (optional)
- Salt and pepper to taste
Heat the oil in a 12-inch skillet over high heat. Add the mushrooms and cook for about two minutes on each side until they are tender. Add the onions and cook for an additional two minutes.
Add the green beans and cook for 4 minutes or until lightly browned, stirring occasionally.
Add the garlic to the skillet and cook and stir for 1 minute. Add the broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Salt and pepper as desired.
In a dry, small skillet pan, toast almonds on low until gently toasted. Garnish on top.