The idea comes from Alanna Kellogg with just a little tweak. Alanna does marvelous things with vegetables. Check her out here.
Start with a slim green bean. Mine came from the Blue Lake bush beans in the garden. Most of the beans available fresh in markets today fall into the slim category. These beans require the briefest of steaming or stir-frying to render them tender-crisp and bright green. That already sounds good, doesn’t it?
If you already have the garlic lime chili butter made (here), this is a really quick dish to put together.
Serve these beans as a tasty side dish or use them to build a composed salad or as the basis for bean bundles with bacon. Or get creative and come up with a half-dozen new ways to use these beans.
Mediterranean Kale Salad
Marinated Fig and Kale Salad
Greens Soup, A Nutritional Powerhouse
A crustless quiche with beets and greens, beautiful enough for company
Meatloaf Roll Spiraled with Greens
Beet and Orange Salad with Fennel
Green beans with more flavor than you may have ever experienced
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