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Nov 19, 2018







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Sautéed Green Beans with Garlic 

 
Green beans with ends cut off
1 tablespoon olive oil
1 tablespoon minced garlic
Red pepper flakes to taste (optional)
Lemon zest to taste (optional)
 
Heat olive oil and garlic over medium high heat until quite fragrant. Add in green beans and stir with regularity. After about 5 minutes, green beans should be done, but check by tasting them to make sure they are the consistency you like! I like them a bit crunchy.




Green beans
Perishables

08/07/14
By Allison Willson Dudas



 “Allison, you may not leave this table until you finish your green beans.” Those were the famous words of my father to an 8-year-old yours truly. I sat there for a long time, arms crossed and a stern look on my face. Even my father couldn’t outlast me, and I won the great Battle of the Beans. I hated green beans with such a passion that I absolutely refused to eat them. Now, I have a plethora of them growing in my garden. What am I to do?

Obviously, since I allowed them in my garden, I don’t have the same disdain for green beans as I once did. My mother would often boil them, and I think that had a lot to do with why I didn’t like them. Boiling can make vegetables soggy and even devoid of much of their nutrients. Roasting, steaming, sautéing or grilling is far superior, in my opinion. Not only do those methods lock in the flavor of the vegetable, but they also hold in its nutrients better.
Green beans should be cooked with care because they have a lot to offer! Granted, my 8-year-old self would have disagreed, but green beans are so good for you. They’re high in fiber and low in calories, which makes them a filling and healthy choice for any side dish. Green beans also offer their fair share of vitamins C and K and a bit of folate.
Check out my simple recipe for a great side dish using these underappreciated vegetables! ― Allison Willson Dudas 





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