While the turkey is the staple at our table, the sides are what everyone piles onto their plates. It’s important to me that I make all side dishes with organic, fresh ingredients. Nothing comes from a can and nothing is processed. My sister’s favorite dish is the Green Beans with Mustard and Thyme. I cannot stand green bean casserole. It actually grosses me out so when I found this recipe 13 years ago, it became a tradition at every holiday meal. This is one that we make all year long and not just on holidays.
Green Beans with Mustard and Thyme
adapted from Bon Appetit’s November 1999 issue
4 pounds fresh, organic green beans, trimmed
1/2 cup organic butter
3 tbs fresh organic thyme, chopped
2 tbs Dijon mustard
2 tsp garlic salt or 1 tsp garlic powder & 1 tsp sea salt
1/2 cup slivered almonds, freshly toasted
Blanch trimmed green beans in salted, boiling water for 5 minutes. Strain and place into an ice bath and cool completely. This can be done the day prior to cooking. Wrap in cloths or paper towels and place into resealable bags into the refrigerator.
Melt 1/4 cup butter into each of two heavy skillets or cook in two batches in the same skillet. Whisk 1 tbs thyme, 1 tbs mustard, and 1 tsp of garlic salt(or 1/2 tsp garlic powder & 1/2 tsp sea salt) into butter in each skillet. Add half the beans to each skillet and toss until heated through, about 4 minutes. Season to taste with pepper. Transfer to large bowl and sprinkle with slivered almonds and remaining thyme.
You’ll love this dish and so will your kids!