Side dish - vegetarian - vegan
1 1/2 lb green beans, cut into 2" pieces
1 large shallot, thinly sliced
1 1/2 tbsp extra virgin olive oil
1/2 cup walnuts, chopped
1/2 tbsp lemon juice
Put a pot of water to a boil, add salt and green beans and cook until desired doneness; drain and pat dry.
In a large and deep skillet (big enough to contain all ingredients), over medium-high heat, warm the olive oil and sautee the shallot until soft, about 5 minutes.
Add the green beans and cook, tossing, until heated through.
Stir in lemon juice and walnuts, season with salt and pepper (optional) and serve immediately.
This recipe serves 4-6
- You can use almonds or hazelnuts instead of walnuts or you can mix them.
- This recipe can be safely eaten by lactose intolerants, diabetics, celiacs