I am always on the lookout for new and delicious ways to prepare vegetables. Including veggies in every meal is a baseline rule that keeps our family feeling great, but it's easy to get tired of eating the same old sides over and over again. I actually came up with these green beans during my Whole 30, because my favorite green bean preparation included white wine and that was off-limits for those thirty days. These are tangy and delicious, and different enough from your typical vegetable dishes to add some much-needed variety. They are also paleo, Whole 30 approved, and loved by our entire family. I made them last night next to some simple chicken thighs, and we'll be enjoying leftovers for days.
Fresh green beans (I used a package and a half, about 18 oz)
Avocado or olive oil
Garlic (fresh, minced, I used about 3T)
Orange juice (I used 1/2 cup)
Salt (about three turns of the salt mill, or to taste)
Sesame oil (for drizzling, 1-2 tsp)
Toasted sesame seeds (for garnish, about 1 tsp)
1. Add a few glugs of your oil to the bottom of a large saute pan, and add your fresh garlic. Saute over medium-low heat until fragrant.
2. Add the fresh green beans to the pan and stir until they are evenly coated in oil and garlic. Sprinkle salt over the top, add your orange juice, and turn the heat up to medium.
3. Saute over medium heat, stirring every minute or two, until the orange juice is completely reduced and the green beans are bright green and crisp-tender (or a little longer if you like them softer).
4. When your green beans are done cooking, turn the heat off and drizzle with a teaspoon or two of sesame oil. Stir to evenly distribute the sesame oil, and then sprinkle toasted sesame seeds over the top.