Name: Sautéed Green Beans with Mushroom and Dukkah
Total time: 50 min
Ingredients: 5 teaspoons cold-pressed extra-virgin olive oil; 1 garlic clove , minced; 2 tablespoons minced fresh parsley; 1 teaspoon grated lemon zest plus 2 teaspoons lemon juice; 8 ounces cremini mushrooms , trimmed and sliced thin; 3 shallots , halved and sliced thin; Salt and pepper; 1 pound green beans , trimmed and cut into 2-inch lengths; 1/4 cup water; 1/3 cup organic plain low-fat yogurt; 2 tablespoons dukkah

Why This Recipe Works

A traditional green bean casserole may hold nostalgic appeal, but it doesn't pull much nutritional weight with its limp beans, canned cream of mushroom soup, and processed fried onions. To give this classic an overhaul that even Grandma would happily serve year-round, we took inspiration from flavors used throughout the Middle East. We traded the casserole dish for a skillet and sautéed meaty cremini mushrooms with shallots until golden brown. Next we sautéed fresh green beans until crisp-tender, which maintained maximum nutritional value as well as vibrant color. Adding a simple, bold mixture of lemon zest, garlic, and parsley during the last minutes of cooking brought plenty of flavor, which we brightened with lemon juice. To deliver creaminess without weighing down the vegetables, we drizzled on yogurt. Finally we sprinkled the dish with dukkah, an irresistible blend of spices, seeds, and nuts used throughout the Middle East. It made all the flavors pop and proved to be the perfect crunchy finish to our inventive update.

Before You Begin

You will need a 12-inch nonstick skillet with a tight-fitting lid.

Instructions

Combine 1 tablespoon oil, garlic, parsley, and lemon zest in bowl; set aside. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, shallots, ½ teaspoon salt, and ⅛ teaspoon 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. Transfer to clean bowl.

Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add green beans and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until green beans are bright green and still crisp, about 2 minutes.

Uncover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Stir in oil-garlic mixture and mushrooms and cook until 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, drizzle with yogurt, and sprinkle with dukkah. Serve.