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Green Beans and Onions
The cooked to a bright green crisp, brings out the fresh flavor of this delicious green beans and onions side dish!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
Green Beans and Onions
Author:
Debbie
Ingredients
1 ½
pounds
green beans
,
ends trimmed a bit
10
Mexican green onions (See Gr8 Tip below)
,
stringy roots trimmed, but with bulb still fully intact
5
Tablespoons
extra virgin olive oil (EVOO)
,
divided
2 ½
teaspoons
chopped oregano leaves
2
Tablespoons
unsalted butter
,
softened
2
Tablespoons
marjoram leaves
,
chopped
Sea salt and freshly ground pepper
,
to taste
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Instructions
In a large pot of salted boiling water, blanch the beans for 2 minutes (or until green in color, cooked but still crisp)
Cut the full length of the onions in half lengthwise (or in thirds for larger bulbs) keeping 1"-2" of the green still attached.
Heat a large skillet over medium high heat until hot (1-2 minutes).
Add 2 ½ Tablespoons of the EVOO, swirling to coat.
Slowly add the onions. If overcrowded, work in batches.
Season with oregano leaves, salt and pepper. Cook until a slight brown (about 2 minutes).
Using tongs, add the green beans and toss with the onions.
Add a couple pinches of salt and some freshly ground pepper.
Stirring to combine, cook together for about 3 minutes longer.
Add the butter and marjoram leaves and cook for a few minutes longer.
Continue tossing to coat the vegetable mixture with the butter.
How Gr8 does your kitchen smell?!
Season to taste.
Notes
Gr8 Note
Mexican green onions can be found in the produce section of most neighborhood supermarkets. They look like a green onion with a slightly larger bulb.
Tried this recipe?
Mention
@Great8Friends
or tag
#gr8food
!