Every holiday table should have a pop of green! I’ve never had kale during a holiday meal (maybe next year), but I’ve always had green beans or broccolini. These green beans are crisp, a little spicy, a little tangy, and full of flavor.  They’re a snap to make, too!

Hope this finds its way to your table this holiday season!

My friend, Jasmine, and I want to make your Thanksgiving one to remember!  We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Vegan and Gluten-free Sweet Eclectic Thanksgiving celebration!

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

1 pound green beans, washed and trimmed

1 tsp cold-pressed olive oil

½ large shallot, sliced thin

3 garlic cloves, sliced thin

1-2 arbol chiles, sliced thin diagonally (can substitute ¼-1/2 tsp red chili flakes)

2 Tbsp vegetable stock

1 Tbsp lemon zest

sea salt

freshly ground black pepper

 

Directions

1. Bring a stock pot of salted water to a rolling boil. Blanch green beans in the boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock the green beans in a bowl of ice water to stop cooking.

2. Heat a large heavy skillet over medium heat. Add the oil, shallots, garlic and red pepper flakes and sauté until fragrant and a little browned, about a minute or two. Add the beans, vegetable stock, and continue to sauté until coated in the oil and heated through, about 2-3 minutes. Make sure not to overcook–they’re great with a bit of a bite, crispiness. Add lemon zest, season with salt and pepper, and toss.

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