Sautéed Green Beans

RECIPES | NOVEMBER 2017

artSAVOR 75

Sautéed Green Beans

My experience with Thanksgiving feast is that no matter what great salad or green sides I make, nobody eats them. Everyone is focused on the bird and other meat that I usually serve like prime rib, pork or lamb, plus the sweet and nutty sides. Thus, I typically try to work in my greens in the sides rather than do a separate green side. Except for my Haricot Verts with artSAVOR 75. They are always the favorite and simple to make. You can never go wrong with this crunchy tender, tasty side. My guests just pick them up with their hands and eat them like snacks.
artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Serves 8 – 10

INGREDIENTS

1lb Green Beans, trimmed & blanched*
2T artSavor75, more for deeper flavor
1T Olive Oil
1C Onion, Julienned
1T Ghee or Butter
¼ t Red Chili Pepper Flakes
1T Lemon Zest
1T Lemon Juice, freshly squeezed
¼C Sesame seeds, toasted

DIRECTIONS

Heat oil in large skillet over medium high heat
Add onion and sauté until translucent and just softened
Add ghee, pepper flakes, artSavor75 and cook for 30 seconds
Add beans and cook for 1 minute or just until cooked but still crunchy
Add lemon zest, lemon juice and sesame seeds, toss to mix and serve

NOTE

*Cook beans in boiling water for 30 seconds.
Drain and immediately plunge them into a bowl of ice water.
Drain and pat dry

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep in refrigerator for use.

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