Green Beans – 2 different versions

I love green beans and they are easy to prep.  Monica let me borrow her Prevention magazine and there is an easy awesome recipe that is 107 Cal per Serving.  And these are the healthy carbs that we have been talking about.  This is a picture of my version. (See below for the directions of my version.)


1 1/4 lb French or green beans

Pinch of Salt

2 Tbsp extra virgin olive oil

3 cloves garlic, sliced

1 1/2 c grated Parmesan cheese

1/2 lemon

Jamie Oliver the writer of this recipe suggests putting the green beens into boiling water.  What I am finding is that I can do without the water and blanch it directly in my Wok.

My cooking directions:

ALL the same ingredients as Jamie Olive – 1) put the garlic in until lightly brown; 2) Add the almonds (I always use raw almonds and not roasted), take off the garlic and almonds once browned; 3) Add green beans and lemon, blanch until tender but still crisp; Add ALL ingredients together and add your parmesan.  Serve the dish fresh with a lean protein.

Jamie Oliver’s Cooking directions:

1. LINE up green beans on a chopping board.  Cut off the stocks, leaving the wispy ends as they are – they look nice!

2. PUT the beans into a large saucepan of boiling water with the pick of salt and cook for about 6 minutes.  Try one- if its’ soft and not squeaky when you eat it, they’re done.  Drain them in a colander, reserving some of the cooking water , and set them asdie to steam dry.

3) PUT the pan back on the heat, add the oil and the garlic, and give it a stir.  When the garlic starts to turn golden add the beans and jiggle the pan around to coat them in the garlicky oil.

4. ADD a ladle full of reserved cooking water, the Parmesan, and the juiced from the half lemon.  Stir and simmer until the water and cheese start to form on oozy.  Sticky sauce, then removed from the heat and serve immediately.


Blog on it if you try it out and tell me how you prepped your side dish.  Are you a person that boils the vegetables or blanches them?

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