Green Beans with Pine Nuts

Ingredients

• 2 tablespoon(s) olive oil
• 0.3 cup(s) pine nuts or blanched and slivered almonds
• 1 teaspoon(s) paprika
• 1 pound(s) green beans
• 1 unit(s) onion(s)
• 1 clove(s) garlic finely chopped
• 0.5 unit(s) lemon(s) juiced

Directions

1. Heat the oil in a large heavy-bottom skillet, add the pine nuts and cook for about 1 minute, stirring all the time and shaking the skillet, until light golden brown. Using a slotted spoon, remove the pine nuts from the skillet, drain well on paper towels, then transfer to a bowl. Set aside the skillet for later. Add the paprika to the pine nuts, stir together until coated, and then set aside.
2. Trim the green beans. Put the beans in a pan, pour over boiling water, return to a boil, and cook for 5 minutes, until tender but still firm. Drain well in a strainer.
3. Reheat the oil in the skillet, add the onion and cook for 5-10 minutes, or until softened and starting to brown. Add the garlic and cook for an additional 30 seconds.
4. Add the beans to the skillet and cook for 2-3 minutes, tossing together with the onion until heated through. Season with salt and pepper.
5. Turn the contents of the skillet into a warmed serving dish, sprinkle over the lemon juice and toss together. Sprinkle over the pine nuts and serve hot.

Notes

Tags

• juli
• vegetarian
• whole 30
• tapas
• spanish

Time

Yield