Creamy Green Beans

🧂 Ingredients

• 1 lb green beans

  ends cut off (450-500 grams)
• 1 large onion

  halved and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 cloves garlic finely diced or minced
• ¼ teaspoon ground nutmeg
• 1 cup heavy cream
• 1 teaspoon butter
• 1 teaspoon lemon juice

Instructions

• 1 Over medium heat, heat the olive oil in a large skillet/frying pan. Add the
  onions and ⅔ teaspoon of salt and saute for 7-8 minutes, until lightly browned,
  golden and translucent. Cooked this way, the onions will add a lot of lovely
  sweetness to the cream sauce.
• 2 In the meantime, boil a kettle of water and trim the tail ends off the beans and
  add them to a medium pot. add another half a teaspoon of salt and cover with
  boiling hot water. Pop on the stove, bring back to a boil, reduce the heat to
  medium and cook for 4-5 minutes, until the beans are tender to bite but still
  have a little resistance to bite and are still green. Drain under cold water,
  strain and set aside.
• 3 Back to the sauce, once the onions are softened, add the garlic, black pepper
  and nutmeg and stir through for 1 minute.
• 4 Stir in the cream and butter and cook the sauce over medium heat for 3-4
  minutes, letting it bubble away a little. Stir it frequently and watch it
  thicken slightly over time.
• 5 Finally, add a little drizzle of lemon juice to introduce slight acidity to the
  sauce; this cuts down the richness.
• 6 Add the beans and stir through the sauce; leave on the stove until they are
  properly reheated.

Nutrition Info