If you’re tired of always having the same sides with your grass-fed steak, try spicing things up a bit with these Sautéed Green Beans with Sun Dried Tomatoes and Walnuts.
Of course Ryan is partial to the simple “7-minute green beans“, but a little change is always good too. This would make a nice side for a 1-2-3 Eat! meal.
This one was inspired by walnuts.org.
Servings : 4
Ingredients
- 2 Tbsp sun dried tomatoes
- 3/4 cup walnuts raw
- 1 cup baby portobello mushrooms
- 1/4 cup Kalamata olives
- 1 lb green beans trimmed
- 1 Tbsp lemon juice
- 1/2 tsp salt
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Instructions
- Add 1 cup water to a microwave-safe bowl. Microwave 1.5 minutes or until boiling. Add sun dried tomatoes. Let stand 5 minutes.
- Chop olives and slice mushrooms.
- Place walnuts in a medium skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from skillet and set aside.
- In same skillet, cook mushrooms over medium high heat. Cook 5 minutes. Add green beans and cook 5 additional minutes or until green beans are crisp-tender, stirring frequently.
- Add olives, tomatoes, lemon juice, and salt; heat 1-2 minutes or until hot. Sprinkle with walnuts and serve.
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