Recipe: Lemon Almond Green Beans

👩‍🍳 This easy recipe elevates green beans into a sophisticated and tasty dish.

Makes 4 servings.

Ingredients:

• 1 lb (450 g) green beans

• ½ cup (60 g) slivered almonds

• 1 Tbsp extra virgin olive oil

• Juice and zest of 1 large lemon

• Salt & pepper to taste

Directions:

1. Steam the green beans: Add about an inch of water to the bottom of a medium pot and place a steamer basket over it. Bring the water to a boil over high heat. 

2. Add the green beans and cover, reducing the heat to medium-low. Let cook for 5-7 minutes, until the green beans reach your desired level of tenderness. Remove the steamer basket from the heat and let the beans cool for 5-10 minutes.

3. While the beans are cooling, heat a large skillet over medium-low heat. Add the almonds and lightly toast, about 2-3 minutes. The nuts should be lightly brown but not scorched. Remove from the skillet and set aside.

4. Add the olive oil to the skillet and let heat for 1-2 minutes. Add the green beans, lemon juice and zest, salt, and pepper. Let cook for another 2-3 minutes, until the lemon juice has reduced. Sprinkle the almonds on top. Serve & Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by pixelshot 

Recipe: Black-Eyed Peas & Greens

This recipe will help you ring in the new year with good luck and good health! Although it’s traditionally served with collard greens (which takes 45 minutes to cook), you can save time by using spinach or kale, which cook up in just a few minutes.

Serves 6.

Ingredients:

• 2 Tbsp avocado oil

• 1 yellow onion, finely chopped

• 2 garlic cloves, minced

• 5 cups (215 g) of collard greens or other hearty greens (Swiss chard, kale, spinach, etc.)

• ½ cup (120 ml) vegetable broth (plus more if desired)

• 2 15-ounce (425 g) cans black-eyed peas, drained and rinsed

• 2 Tbsp apple cider vinegar

• ¼ tsp crushed red pepper

• Sea salt & freshly ground pepper, to taste

Directions:

1. In a large heavy skillet over medium heat, warm the oil. Add the onion and cook for 3 - 4 minutes, until it starts to soften. Add the garlic and cook for 1 - 2 minutes until it becomes fragrant but doesn’t scorch.

2. Add half of the greens to the skillet with ½ cup (120 ml) of the vegetable broth. Cover until the greens start to wilt and then add the remaining greens and continue to cook until they reach your desired level of tenderness, stirring occasionally and adding more broth if necessary.

3. Spinach and Swiss chard will take just a few minutes, kale can take 10+ minutes, and collards can take upwards of 45 minutes, depending on how tender you prefer your greens.

4. When the greens are done, stir in the rinsed & drained black-eyed peas and cook until heated through. Add the vinegar, red pepper, and salt and pepper to taste. Serve and enjoy!
   
   

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by mpessaris from Getty Images Pro