One Pan Sautéed Green Beans
Elevate your holiday spread with these perfectly sautéed green beans, a quick and elegant side dish that proves kidney-friendly cooking can be both delicious and effortless!
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Servings: 4
Calories: 135kcal
Ingredients
- 1 tbsp avocado oil
- 8 oz green beans trimmed
- 1-2 clove garlic minced
- 1/4 tsp salt can omit
- 1 tbsp butter or vegan butter
- 1/4 cup macadamia nuts roughly chopped
Instructions
- Heat avocado oil in a skillet or pan over high heat. Add your trimmed green beans and cook while stirring occasionally for 2-3 minutes or until the green beans turn bright green and still maintains a crunch.
- Add garlic and cook for another minute or until the garlic is toasted. Be careful not to burn the garlic. Season with salt to taste. Transfer to a serving plate.
- Lower the heat to medium and add butter along with roughly chopped macadamia nuts to the pan. Toast for 1-2 minutes until the nuts are golden brown and the nutty smell from the butter comes through. Carefully pour on top of the green beans as garnish. Enjoy!
Notes
Plant-based: use vegan butter or optionally toast the nuts in a dry pan over medium-low heat until golden brown and fragrant.
No macadamia nuts: walnuts, pecans, and hazelnuts are some of my favorite festive options. Use any nuts and seeds you have available. Choose low oxalate options if it is part of your nutrition plan.
Nutrition
Calories: 135kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg | Phosphorus: 39mg
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