Weeknight Green Beans

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
Servings: 2
Prep time: 5 minutes
Total time: 10 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. While the green beans cook combine the remaining ingredients in a small bowl and mix until combined.
  3. 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.
  4. 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.
  5. Drizzle the mustard mixture over the green beans. Toss green beans so that the sauce coats as many of the beans as possible.
  6. Taste a green bean, add salt and pepper as desired, and serve.

Notes:
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.

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