Green Beans with Mint
Submitted by sarah hyland
Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.
YIELD
1 servingsPREP
2 minCOOK
10 minREADY
15 minThis Italian-inspired side dish transforms everyday green beans into something special with just a handful of ingredients.
The secret is letting the onions soften completely in olive oil before the herbs go in, which creates a sweet, silky base that coats every bean.
A sprinkle of toasted bread crumbs adds crunch, but the dish works beautifully without them for a lighter version.
Pro Tips
- Salt the water generously: Your cooking water should taste like the sea. This is your only chance to season the beans from the inside out.
- Don’t overcook the beans: They should be tender but still have some snap. Test one after 4-5 minutes of boiling.
- Fresh herbs matter: Dried mint won’t give you the same bright, cooling finish. If you can’t find fresh mint, add extra parsley and a pinch of lemon zest.
Ingredients
Directions
Boil green beans in well salted water until tender.
While the green beans are cooking, sauté sliced onions (perhaps half as much by weight as the green beans) in a generous amount of olive oil over moderate heat until they are nicely softened. (Adding a sprinkling of salt and a spoonful of water helps them to cook more quickly.)
Mix a handful of chopped parsley and mint into the onions.
Then, if you like, add some bread crumbs, turn up the heat a bit and let them sauté until they turn golden. Otherwise, turn off the heat.
When the green beans are tender, drain them and add them to the skillet with the onions and herbs.
Turn them to coat well and let them stew for just a few minutes to insaporire.
Before serving, sprinkle the beans with a bit of freshly squeezed lemon juice, just enough to brighten the flavours, season with salt and pepper, and serve hot.
Comments
