SKILLET GREEN BEANS WITH MUSHROOMS AND BACON
Traditional holiday dishes are traditions for a reason: They’re delicious, and you only eat them once a year. Green bean casserole is one of those.
But if you’re trying to get a head start on healthy eating, something that is made with canned soup and fried onions may not seem like a tradition you want to keep this year.
Luckily there are healthier options that take some of the same components (mainly the healthy ones!) and turn out a delicious side that you can still enjoy.
Sadly (or not!) there is no soup in this. No artificial anything for that matter. It also comes together super fast, so you can make it at the last minute.
- 1 pound green beans trimmed and cut into bite sized pieces
- 6 slices bacon sliced
- 1 cup sliced mushrooms
2 teaspoons Ava Jane’s Kitchen’s Citrus Salt & Pepper
Colima Sea Salt to taste
Fill a large bowl with ice water.
- Bring a large pot of water to a boil. Add the green beans and cook for 2-3 minutes, until al dente.
- Drain and plunge into the ice water (keep the beans in the strainer while doing this.) Let sit for about 5 minutes. Remove and shake as much water as you can from the beans.
- Cook the bacon in a large skillet until crisp. Remove the bacon with a slotted spoon.
- Add the mushrooms to the skillet and cook until starting to brown.
- Add the green beans and the seasoning. Stir and cook until mushrooms are well browned and beans are tender.
- Turn off heat, stir in the bacon and serve with Colima Sea Salt if desired.
- per serving
- 6 grams
- 5 grams
- 9 grams
- Saturated Fat
- 3 grams
- Polyunsaturated Fat
- 2 grams
- Monounsaturated Fat
- 4 grams
- Trans Fat
- 1 grams
- 15 milligrams
- 151 milligrams
- 254 milligrams
- 2 grams
- 3 grams
- Vitamin A
- 530 milligrams
- Vitamin C
- 10 milligrams
- 30 milligrams
- 1 milligrams