Healthy living (and my dietitian) suggest that the dinner plate should be half filled with non-starchy vegetables. I’ve never been great with this on the best of days and weeknight meals I often struggle to make a main and starch. So I’ve been poking through my brain to figure out vegetables we like that I can look with a minimum of fuss on a weeknight.
Weeknight Green Beans
Prep time: 5 minutes
Total time: 10 minutes
- 1/2 lb. fresh green beans
- 1/2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 tsp. low-sodium soy sauce
- 1 tsp. toasted sesame oil
- Trim the stem ends off of the green beans and cut into 2″ pieces. Transfer to a microwave-safe bowl, add a splash (call it a tablespoon) of water and cover with plastic wrap. Heat at full-power for 5 minutes. Drain water and set aside.
- While the green beans cook combine the remaining ingredients in a small bowl and mix until combined.
- Heat olive oil in a skillet over medium high heat until shimmering. Add green beans and distribute into a single layer in the pan. Good for 2 minutes without disturbing to develop a bit of browning.
- Toss and stir to redistribute the beans. Cook for 2 more minutes. Check a green bean. If done to your liking go on to the next step, otherwise toss, stir and repeat until your happy with the doneness.
- Drizzle the mustard mixture over the green beans. Toss green beans so that the sauce coats as many of the beans as possible.
- Taste a green bean, add salt and pepper as desired, and serve.
No reason this couldn’t be doubled except maybe your skillet size. If you can’t get a single layer of beans when doubling then bump the heat up to high and redistribute every minute.