I’ve been watching a lot of cooking shows lately, mainly anything I can find on YouTube featuring Julia Child. Videos from the show Two Fat Ladies were listed under my recommended videos so I decided to give them a try and ended up loving them. The show featured Clarissa Dickson Wright and Jennifer Paterson making recipes in different locations. They typically made two recipes apiece per show. Unfortunately, during the filming of season 4, Paterson passed away due to lung cancer. I wish there could have been more episodes, because even though Dickson Wright and Paterson hadn’t known each other long, they seemed like lifelong friends. Plus they were hilarious.
This is my interpretation of a more labor-intensive green bean side dish. I’m sure they wouldn’t approve of me making a quick, healthy version of this recipe considering all the rich and sweet dishes they made, but it’s still a delicious, fast, and different way to make green beans. I love the bits of pine nut, mustard seeds, and garlic coating the green beans. If you’re looking for an elegant vegetable side dish, look no further.
Green Beans with Mustard and Pine Nuts (21 Day Fix-Approved and Paleo)
4 tbsp pine nuts
1 lb fresh green beans, stem ends trimmed
4 tsp olive oil
pinch red chili flakes (to taste, optional)
2 cloves garlic, minced
1 tbsp coarse mustard
1. In a dry skillet, add pine nuts and toast over medium heat, tossing often. Watch carefully to prevent burning. Set aside to cool. Coarsely chop once cool.
2. Blanch the green beans: bring a large pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Stop the cooking processing by rinsing the beans in iced water.
3. In a large skillet over medium heat, add oil, chili, and garlic. Stir-fry about 1 minute, or until fragrant, being careful not to burn. Add green beans and mustard. Stir-fry to coat with mustard, about 3-4 minutes. Toss green beans with pine nuts and serve.