Roasted Green Beans with Kala­mata Olive Vi­nai­grette

Alternative Medicine - - Quick Nutrition -

Green beans might have been the most ho-hum of gar­den grown veg­eta­bles—be­fore this recipe, that is. In­stead of stir-fry­ing or sautéing as usual, treat your­self to roasted green beans. In a hot oven, string beans caramelize won­der­fully while still main­tain­ing their crunch. They’re fan­tas­tic sim­ply sprin­kled with salt and pep­per, but also wor­thy of fatty olives, pun­gent gar­lic, and some bright­ness from lemon.

SERVES 4 Beans: 1 pound green beans 6 cloves gar­lic, peeled and smashed

with the flat side of a knife 2 ta­ble­spoons light olive oil or lard ¼ tea­spoon sea salt

Dress­ing: ¼ cup pit­ted Kala­mata olives, minced 2 ta­ble­spoons ex­tra-vir­gin olive oil 2 ta­ble­spoons minced fresh pars­ley

(leaves from 4 to 6 sprigs) 1 tea­spoon juli­enned lemon zest 1 ta­ble­spoon lemon juice ¼ tea­spoon ground black pep­per

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