Green Beans

There is something for everyone with green beans, and this dish is dairy free and delicious. Instead of a common cheese topping, try finely ground Brazil nuts. You’ll swear they taste like parmesan cheese. Why Brazil nuts? Because they’re an amazing source of the mineral selenium, which some research suggests lessens chemotherapies’ toxic effects on hair, kidneys, and GI tract cells.

Serves: 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

Sea salt (to taste)
1 pound green beans, trimmed
2 tbsp extra virgin olive oil
2 tbsp chopped shallots
Freshly ground pepper
Freshly squeezed lemon juice
2 tbsp finely ground Brazil nuts or walnuts
2 tbsp finely chopped fresh basil
½ tsp lemon zest

Directions

Bring about eight cups of water to a boil. Add ¼ tsp of salt and the green beans and cook until tender but still crisp, 3 to 6 minutes.
Drain the green beans, then run them under cold water to stop the cooking process.
Heat the olive oil in a large sauté pan over medium heat, then add the shallot and a pinch of salt and sauté until translucent, about one minute. Stir in the green beans and ¼ tsp of salt, and cook, stirring occasionally until heated through, about 2 minutes.
Remove from the heat and add several grinds of pepper, a spritz of lemon juice, and the nuts. Toss with basil and lemon zest before serving.

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