2 tbsp. fresh minced parsley
5 tsp. EVOO
1 garlic clove minced
1 tsp. grated lemon zest plus 2 tsp. juice
8 ounces cremini mushrooms, trimmed and sliced thin
3 shallots, halved and sliced thin
1 pound green beans, trimmed and cut into 2 inch lengths
1/4 cup water
1/3 cup organic plain yogurt
Classic green beans casserole is given a modern overhaul. No canned ingredients in this fresh twist on the casserole. Enjoy!
1) Combine parsley, 1 tbsp. EVOO, garlic and lemon zest in bowl; set aside. Heat 1 tsp. oil in 12 inch nonstick skillet over medium heat until shimmering. Add mushrooms, shallots, and pepper; cover and cook until mushrooms have released their liquid, about 5 minutes. Uncover, increase heat to high and cook stirring occasionally until mushrooms are golden, about 8 minutes.
2) Heat remaining 1 tsp. oil in now empty skillet over medium heat until shimmering. Add green beans and cook, stirring occasionally, until spotty brown, about 4 to 6 minutes. Add water, cover and cook until green beans are bright green and still crisp, about 2 minutes.
3) Uncover, increase heat to high and cook until water evaporates 30 to 60 seconds. Stir in parsley-garlic mixture and mushrooms and cook until green beans are crisp-tender 1 to 3 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Transfer to platter and drizzle with yogurt and serve.
Super Food Recipes Magazine Serves 4.