Give green beans some oomph!

Give green beans some oomph!
By Alison Ladman
Published: November 20, 2015, in the Press Enterprise.

I apologize if you are a huge fan of green beans. I apologize if you are the sort of person who longs for the green beans at Thanksgiving. I think it’s a little strange, but I still apologize.

It’s not that green beans aren’t perfectly delightful. It’s just that with so many far more exciting sides on offer at the typical Thanksgiving feast, it’s really hard to get excited about green beans.

Usually, I don’t even bother to put them on my plate. So why do so many people serve them? It’s probably some combination of tradition (Aunt Susie always serves them!) and guilt (as if eating three green beans atones for your 1,500-calorie gravy-fueled sins...).

Would it be easier to just leave them off this year’s menu? Yup. Will you? Probably not.

So I decided that if you really must clutter up the table with green beans, at least make them truly delicious. Not that you need to work hard to make that happen. In fact, I came up with five delicious and easy ways to dress your green beans. They’re so good I might even eat less mashed potatoes to leave room for them. Or not.

• • •

Green Beans Five Ways

Start to finish: 10 minutes

Servings: 6

2 pounds green beans, ends trimmed

1/2 cup water

2 tablespoons unsalted butter

Kosher salt and ground black pepper

In a large skillet over medium-high, combine the green beans and water.

Cook, stirring occasionally, for 5 minutes, or until just tender and bright green.

Drain any water that has not evaporated and stir in the butter. Season with salt and pepper.

Continue the recipe using one of the following variations:

• • •

Herbed

Stir in 2 tablespoons each of chopped fresh thyme, chives and parsley.

• • •

Toasted Crumbs

In a small skillet, melt 2 tablespoons butter.

Add 1 cup panko breadcrumbs, a pinch of salt and 1/4 teaspoon smoked paprika.

Cook until toasted and fragrant, stirring constantly, 4 to 5 minutes.

Sprinkle over the cooked and seasoned green beans.

• • •

Spicy Garlic Honey

Stir in a hefty pinch of red pepper flakes, 1 to 2 finely minced cloves of garlic and a drizzle of honey.

• • •

Cranberry Nut

Finely chop 1/2 cup dried cranberries and 1/2 cup toasted sliced almonds.

Sprinkle over the top of the cooked and seasoned green beans.

• • •

Maple Soy

Leave off the salt and instead drizzle with a little soy sauce and maple syrup.

Nutritional information per serving (for basic recipe): 80 calories; 35 calories from fat (44 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 170 mg sodium; 11 g carbohydrate; 4 g fiber; 5 g sugar; and 3 g protein.

Grilled Green Beans with Honey, Feta and Dill

This is a quick dish. It’s do-ahead easy. And it’s versatile.

Don’t care for green beans? No worry.

Substitute broccoli, cauliflower or asparagus. They all work just as well in this simple, yet delicious dish.

If you do it ahead of time (no more than a day), be sure to let it come to room temperature before serving.

Grilled Green Beans with Honey, Feta and Dill
Start to finish: 15 minutes
Servings: 6

2 pounds green beans, trimmed
Olive oil
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup crumbled feta
Fresh dill
Kosher salt and ground black pepper

1. Heat the grill to high.

2. In a large bowl, toss the green beans with just enough olive oil to lightly coat.
Lay the green beans across the grate of the grill horizontally so that they don’t fall through.
Grill, turning once or twice, for 6 to 8 minutes, or until lightly charred and tender.

3. While the beans grill, in small bowl mix together the honey, garlic and red pepper flakes.

4. When the beans are done, pile them onto a serving plate.

5. Drizzle the honey mixture over the beans, then sprinkle with feta cheese.

6. Top with sprigs of fresh dill and sprinkle with salt and pepper.

Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 130 calories; 40 calories from fat (31 percent of total calories); 4.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 125 mg sodium; 20 g carbohydrate; 4 g fiber; 15 g sugar; and 5 g protein.