Have you ever come across a #struggleplate on social media? One thing that pops up on many posts associated with this hashtag is a pile of canned green beans. Don’t get me wrong–I’m sure I ate canned green beans as a kid, when both my parents worked and didn’t always have time to put together a farm-to-table, five star dinner for my siblings and me. (Side note: I am the oldest of five kids.) However, fresh green beans–fresh produce in general, can help elevate a plate beyond the level of struggle. If you have time and access to fresh green beans by virtue of your food budget and where you live, I recommend them over canned every time. Not everyone has that privilege so don’t take it for granted! Fresh produce is not hard to work with and you would be surprised at all the amazing flavors (and health benefits) you’ll experience. Green beans have great flavor on their own but are versatile and go well with things like sriracha. The beans below are made with two of my favorite go-to ingredients: garlic and mushrooms. If you aren’t a mushroom person, (I have so many friends like that and I always tell them they’re being childish but I won’t say that to you.) feel free to omit them. 🙂 You’ll still wind up with a solid side dish. These garlicky green beans & mushrooms are quick enough for a weeknight meal and yummy enough for your holiday table!
Thanks so much for reading!
- 1 pound fresh green beans with ends removed
- 4 ounces white cello mushrooms thinly sliced
- 2 cloves garlic chopped
- 1/2 teaspoon garlic powder
- sea salt to taste
- black pepper to taste
- olive oil
Coat the bottom of a large skillet or saucepan with olive oil over medium heat. Add green beans and season with garlic powder, sea salt, and black pepper. Stir to coat beans in oil and spices.
Continue cooking for about ten minutes, stirring regularly to ensure evenness. As you stir, scrape the pan in order to get all the good, garlicky bits incorporated throughout the beans!
Once most of the beans have developed sear marks, add garlic then mushrooms and sauté another few minutes. Beans should be tender and mushrooms should be cooked down.