Lighter Holiday Side: (Almost) Couldn’t Be Easier Green Bean Recipe

Around the holidays, traditional green bean casserole is the norm—cream of mushroom soup, fried onions, butter, you name it. But my Mom and I were discussing possible ways to (slightly) lighten up our Thanksgiving table and make another nutritious options available, and we decided to make over the green beans! These veggies are high in antioxidants and vitamins (C, K and A) and low in calories. It was a natural choice then for a slimmed-down dish!

As luck would have it, I stumbled upon an easy recipe in Hy-Vee’s Seasons magazine a day later, and tweaked it just a bit for our holiday table.

This is also a perfect option for those big meals where the oven is already packed since you can stew the beans on the counter in a slow cooker. The result is really tasty too! It came out a touch salty for us with regular stock, so that’s why I recommend low-sodium (not to mention it’s just a good choice in general since many soup distributors put in way more salt than is necessary for a tasty product).

Less than five ingredients and about five minutes of prep time? Don’t mind if I do!

So Simple Garlicky Green Beans

Adapted from Seasons magazine

  • 2 pounds fresh green beans, with ends trimmed
  • 1/4 cup chicken stock, low-sodium if possible
  • 8 cloves garlic, peeled and cut in half or quarters
  • 1/2 teaspoon crushed red pepper flakes
  1. Toss beans and garlic in a slow cooker and top with red pepper flakes, then stock.
  2. Cover and cook on high for 2 1/2 hours or until beans are to your desired tenderness.

Does your family enjoy similar recipes on Thanksgiving and on Christmas or your winter holiday of choice? If so, this might be a fun option to try in a few weeks!

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