Sautéed Green Beans And Brussels Sprouts With Chile And Mint Recipes

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SAUTéED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND MINT



Sautéed Green Beans and Brussels Sprouts with Chile and Mint image

Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world-lanky and straight versus roly-poly-but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.

Provided by Melissa Roberts

Time 20m

Yield Makes 8 servings

Number Of Ingredients 6

1 pound green beans, trimmed
3 tablespoons olive oil
1/4 teaspoon hot red pepper flakes
1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
1/3 cup water
1 teaspoon dried mint

Steps:

  • Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
  • Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
  • Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

SAUTEED GREEN BEANS TWO WAYS



Sauteed Green Beans Two Ways image

Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

2 tablespoons coarse salt
3 pounds green beans, ends trimmed
3 tablespoons extra-virgin olive oil
3 shallots, finely chopped (1/2 cup)
4 garlic cloves, minced (2 tablespoons)
Coarse salt, to taste
3 tablespoons extra-virgin olive oil
4 1/2 teaspoons chili bean paste or chili garlic paste
1 1/2 teaspoons granulated sugar
Coarse salt, to taste

Steps:

  • Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
  • For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
  • For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.

SAUTEED GARDEN FRESH GREEN BEANS



Sauteed Garden Fresh Green Beans image

This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.

Provided by Cookin Ray

Categories     Side Dish     Vegetables     Green Beans

Time 10m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons olive oil
¾ pound fresh green beans, trimmed
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon garlic powder
freshly ground pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g

LINDA'S STRING BEAN AND BRUSSELS SPROUTS SAUTE



Linda's String Bean and Brussels Sprouts Saute image

Make and share this Linda's String Bean and Brussels Sprouts Saute recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package Brussels sprouts (fresh or frozen)
1 lb green beans, fresh or 1 lb green beans, frozen if fresh cut ends off
4 tablespoons butter or 4 tablespoons margarine
1 garlic clove, crushed
salt and pepper, to taste
balsamic vinegar

Steps:

  • Boil brussels sprouts and green beans until tender, about 20 minutes. Drain well and set aside.
  • On medium heat, in a frying pan, melt butter.
  • Add garlic, and let brown just a little bit.
  • Add brussels sprouts and green beans, and toss in butter.
  • Salt and pepper, to taste.
  • Serve with a little Balsamic vinegar sprinkled over the top.

Nutrition Facts : Calories 327.5, Fat 24, SaturatedFat 14.8, Cholesterol 61.1, Sodium 207.3, Carbohydrate 26.8, Fiber 11.5, Sugar 5.7, Protein 8.1

EASY SAUTEED GREEN BEANS



Easy Sauteed Green Beans image

-Nick Iverson, Lead Test Cook Taste of Home magazine.

Provided by Taste of Home

Categories     Side Dishes

Number Of Ingredients 5

1 pound fresh green beans, trimmed
1/2 cup water
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

Nutrition Facts :

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