- 1 pound fresh green beans, trimmed
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces mushrooms, white button or cremini, sliced
- salt and pepper, to taste
Steam or blanch the green beans in boiling water for about 2 minutes, until they are bright green. Immediately transfer the beans to a bowl of ice water, then drain when cool.
Pat the green beans dry with a kitchen towel. Slice the green beans into bite size pieces.
Heat the oil in a skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds.
Next add the mushrooms to the pan and saute until soft.
Add the sliced green beans to the pan and toss to heat through.
Season to taste with salt and pepper, then serve.
Leftovers will last covered and refrigerated for several days.
Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Sodium: 6mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 10.3mg | Calcium: 30mg | Iron: 1mg
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