Green Beans w/ Lemon & Crispy Leeks

Name: Green Beans w/ Lemon & Crispy Leeks
Ingredients: 425 g (4.25 C) Green beans; 2 large leeks (1 C, julienned) (up to 3 leeks); ¼ C chardonnary; ½ C lemon juice; 2 Tbsp butter; 2 sprigs fresh thyme; 1.5 C vegetable oil; Salt & pepper, to taste

5 steps

Inventing new veggie sides for the holidays has become a predictable tradition. This year, we grew a ton of leeks in our backyard and harvested right before Thanksgiving, so I wanted to think of something creative to do with them. Inspired by the common “green bean casserole” with french-fried onions, I decided to use them as a crispy topper and create a lighter, brighter (and healthier) alternative to the dish. This recipe was loved by the whole family and even won a low-protein cooking contest put on by the NECPAD. (What an honor!)

Updated at: Thu, 17 Aug 2023 03:08:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories571.7 kcal (29%)

Total Fat59.8 g (85%)

Carbs8.8 g (3%)

Sugars3.5 g (4%)

Protein1.7 g (3%)

Sodium137.7 mg (7%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

425ggreen beans

2leeks

large, julienned

¼ cchardonnay

½ clemon juice

2 Tbspbutter

2 sprigsfresh thyme

1 ½ cvegetable oil

Instructions

Step 1

Boil or steam the green beans until they are partially cooked (still crisp, but tender) and transfer to a large bowl of ice water to keep their green color and stop the cook. Remove and pat dry. (I used a bag of Trader Joe’s “trimmed and cleaned” green beans to make it easy!)

Step 2

Cut the leeks into thin, matchstick/julienned slices. (approx. 2” in length)

Step 3

In a deep skillet, heat the vegetable oil over medium-high heat until it’s hot and a leek will sizzle in the pan. Add the leeks, and with tongs, move them every minute or so, cooking until they crisp up to a golden brown. Remove with a slotted spoon and place on a paper towel to drain excess oil. Season lightly with salt and toss.

Step 4

For the sauce: in a small saucepan, add lemon juice, white wine and butter. Simmer to allow sauce to reduce and alcohol from the wine to cook off. (If you want sauce to be a thicker glaze, whisk in 1 tsp of tapioca flour - phe free!)

Step 5

Finally, add the olive oil to a large skillet over medium heat. When hot, add green beans, prepared sauce and thyme, and cook (constantly tossing) until they are hot and reach your desired tenderness. Season with salt and pepper to taste, transfer to a serving dish and top with crispy leeks to finish.

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