Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
The perfect side dish for Thanksgiving and the Holidays!
Full of color & flavor – can be made early in the day. Vegan.
Sauté Haricot Verts in a hot skillet to blacken the edges. Add Garlic Chips, Shiitake “Bacon”, Toasted Almonds, Pomegranate Seeds and
Za’atar Seasoning.
Ingredients
Instructions
Make the Shiitake “Bacon”
Garlic Chips:
Add oil on an eight inch skillet. Set heat to low. Add the garlic and stir up. Cook one minute until softened. Raise heat to medium and cook stirring until golden brown. Remove garlic to a paper towel lined plate. Will continue to crisp as they cool. Do not let get brown; will be bitter. Can make ahead.
Saute Beans:
Add 2 teaspoons of neutral oil to a large cast iron skillet (or heavy skillet) – raise heat to high. When hot, add all the beans and stir up, leave to blacken – do not stir.
When the edges have blackened, about 2 minutes – stir and lower heat to LOW.
Sauté for 3 – 5 more minutes until the beans are tender, cooked through, yet still bright green.
Add the Za’atar seasoning and salt; toss. Cook one minute more over low heat.
Add the beans to a serving platter. Immediately add the Shiitake
“Bacon”, Garlic Chips, Toasted Almonds and Pomegranate Seeds.
If Reheating:
Reheat in a skillet, just tossing to warm through – or microwave on 50% power until warmed. Add the Pomegranate Seeds at end when serving.
Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans. 2 Fabulous recipes to try!
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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