Browning onions over medium heat enhances their sweetness and produces a soft, velvety texture -- a perfect match for crisp, crunchy green beans.
This recipe is from The Complete Idiot's Guide to Eating Clean by Diane Welland.
1/2 lb. fresh green beans, cleaned and stems removed
1 tsp. extra virgin olive oil
1/2 medium onion, sliced
Dash of black pepper
Dash of sea salt (optional)
Dash of nutmeg
1. Fill a 4-quart saucepan with 2 quarts of water and heat over medium-high heat until boiling. Drop green beans in boiling water, reduce heat to medium, and simmer for 8 minutes or until cooked but still firm to the touch. Remove beans from pot, place in a bowl, and set aside.
2. In a small sauté pan, heat olive oil over medium-low heat. Place onions in the pan and cover. Cook for 5 to 7 minutes until soft and lightly brown. Add green beans, black pepper, salt (if using), nutmeg, and 2 tablespoons water. Toss together. Cook for 3 more minutes over medium-high heat.
3. Serve immediately.
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