Sauteed Green Beans and Mushrooms
With fresh ingredients and simple flavors, this side dish is going to change the way people view vegetables.
Servings: 4 people
Calories: 101kcal
Ingredients
- 1 pound green beans stem-ends trimmed and halved
- 1 1/2 tablespoons olive oil
- 2 garlic cloves finely minced
- 1 pint baby bella mushrooms cleaned, only very bottom of stem removed
- 1/2 cup onions sliced into small strips or diced
- 1 cup carrots sliced fairly thin and halved
- 1 tablespoon lemon juice freshly squeezed
- 1/4 teaspoon kosher or sea salt not included in salted water
- 1/4 teaspoon black pepper
Instructions
- Place a covered pot with salted water over high heat until it reaches a boil. Add green beans and boil uncovered for about 5 to 7 minutes, until beans are bright green and tender. How to test for doneness: Green beans should be tender and chew easily, but still snap easily in half. Drain and set aside.
- Place a large sauté pan/skillet with olive oil over medium heat. Add onions and carrots. Cook for 4 to 5 minutes until onions are softened and translucent. Add mushrooms and cook for an additional 4 to 5 minutes until mushrooms have browned, and the water is released and evaporated from the vegetable. Add green beans, salt and pepper, and cook through until hot, stirring frequently.
- Add garlic and cook for an additional 30 seconds, until golden and fragrant. Remove from the heat and add the lemon juice, tossing to coat all of the beans.
- Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 101kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 31mg | Fiber: 4g | Sugar: 6g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2