I like to pan toast and grind nuts and seeds to use as sprinkles. I only grind the nuts and seeds completely if I am feeding a young child, otherwise, it can be nice to leave a little texture. Skip the blanching step if you like a firmer texture and fresher taste.
Green Beans with Pumpkin Seeds
3 cups fresh green beans cut in 2″ pieces
1 tsp olive oil
1-2 tsp fresh lemon juice
2 Tbsp or more pan toasted and ground pumpkin seeds
1. Bring a small pot of water to a boil on medium heat. Blanch green beans in water and scoop them out as soon as they turn bright. Set aside.
2. In a medium saucepan heat the oil on medium heat. Add the green beans when the oil is just hot enough that the green beans sizzle a little. Saute for a few minutes stirring frequently. Add 1 Tbsp water and cover. Cook for a few minutes more or until the green beans are at desirable tenderness. Remove from heat.
3. Stir in the lemon juice and pumpkin seeds, adding more if desired.
This is a recipe that is conducive to endless variations. Try broccoli with almonds, zucchini with hazelnuts, and kale with walnuts. Skip the blanching step if using zucchini.
Also check out Olivia’s Green Beans with Almonds. Another delicious green bean recipe.