These nutritious Garlic Ginger Green Beans are a snap to make. Tender-crisp beans snap, shine, and provide garden-fresh flavor with every bite. The combination of ginger and garlic add a tangy kick to the entrée. Tossed with turmeric powder and lemon juice, this powerhouse delivers a palette of wonder guaranteed to send your taste buds soaring. And that’s not all. This simple dish is bursting with nutrients your body will love, like vitamins B2 and B6, beta carotene, and chlorophyll. Cook it up in ten minutes and feast on the harvest!
Yields: 6 servings | Serving Size: 1 cup | Calories: 59 | Total Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Carbohydrates: 9g | Fiber: 3g | Sugar: 3g | Protein: 2g| SmartPoints: 2
- 1 pound green beans
- 2 teaspoons turmeric powder
- 1 tablespoon finely minced or grated ginger (from peeled ginger root, about 1-1/2" knob of ginger root)
- 6 cloves garlic, sliced vertically in half
- 1/2 cup onions, diced or sliced into short strips
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Bring a pot of salted water to a boil over high heat. Add green beans and blanch for 5 to 7 minutes, allowing to boil until bright green and tender-crisp. How to test: Bean should snap easily in half, but be tender to eat. Drain the green beans.
Meanwhile, add oil to a sauté pan over medium heat. Add onions, ginger, and garlic. Cook for 4 to 5 minutes until onions have softened and are a bit translucent. Add turmeric and two tablespoons of water and stir together to form a paste. Add green beans and toss. Add an additional tablespoon or two of water and cook, tossing constantly until all ingredients are coated.
What’s your favorite way to eat greens? Let us know in the comments section below! We love hearing from our readers.