|2 servings||calories per servings 242||protein serving 8 g||carbs per serving 23 g||total fat per serving 15 g|
Fresh roasted green beans are a true summertime treat. Served with earthy shiitake mushroom and wilted Malabar spinach, they become a delicious and nutritious meal. In the South, Malabar spinach—which comes from a vine and is not related to the more familiar spinach—is a popular summer choice because it is more tolerant of heat.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||23 g|
|Dietary Fiber||7 g|
Heat oven to 425° F. Prepare your mise en place: Remove tips from green beans, and cut beans in half. Remove and discard shiitake stems; halve caps. Halve celery lengthwise, and thinly slice crosswise. Peel, halve and thinly slice shallot. Peel and mince 2 cloves garlic. Zest and halve lemon. Measure 1 teaspoon lemon juice from 1 half (reserve the remainder for another use). Pick and thinly slice basil leaves. Pick spinach leaves and cut or tear into bite-size pieces. Discard any tough or woody ends from stems, then thinly slice remaining stems, keeping them separate from leaves.
In a mixing bowl combine green beans, shiitakes, 1 teaspoon olive oil, PeachDish Salt and 1/4 teaspoon black pepper. Mix thoroughly. Spread on a baking pan in a single layer. (Reserve bowl for later use.) Roast beans and shiitakes in oven 10 minutes. Remove pan and stir beans and shiitakes, then return to oven and roast until tender and lightly browned, 6-8 minutes more.
While the beans and shiitakes are roasting, in a large saucepot with a lid combine 1 teaspoon olive oil, celery, shallot and garlic. Place on low heat and cook 4-5 minutes, stirring frequently.
Remove pot from heat, add spinach leaves and stems and 1/4 teaspoon PeachDish Salt, and cover. Keep pot covered 2 minutes, then remove cover, stir spinach and re-cover for 4 minutes more. The spinach should be lightly wilted. Let spinach mixture remain in pot uncovered until needed.
Return cooked green beans and mushrooms to mixing bowl. Add 1 teaspoon lemon juice, lemon zest, basil and almonds. Stir to combine.
Divide wilted spinach mixture between 2 plates. Top with roasted green bean mixture. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...