Green Beans w/ Lemon & Crispy Leeks

I believe veggie sides should always get as much love as the protein, especially during the holidays! Inspired by the common “green bean casserole” with french-fried onions, this brighter (and healthier) version offers a crispy topping and less-expected zing of lemon. It’s family-approved, has been repeated several times over, and even won a recipe contest in 2018 for low-protein sides. Trust me and try it!

Phe Count:

62 mg phe / serving
Yield: 6 servings (about ¾ C per serving)

Ingredients:

425 g (4.25 C) Green beans
2-3 large leeks (1 C, julienned)
¼ C chardonnary
½ C lemon juice
2 Tbsp butter
2 sprigs fresh thyme
1.5 C vegetable oil
Salt & pepper, to taste

Directions:

Boil or steam the green beans until they are partially cooked (still crisp, but tender) and transfer to a large bowl of ice water to keep their green color and stop the cook. Remove and pat dry. (I used a bag of Trader Joe’s “trimmed and cleaned” green beans to make it easy!)
Cut the leeks into thin, matchstick/julienned slices. (approx. 2” in length)
In a deep skillet, heat the vegetable oil over medium-high heat until it’s hot and a leek will sizzle in the pan. Add the leeks, and with tongs, move them every minute or so, cooking until they crisp up to a golden brown. Remove with a slotted spoon and place on a paper towel to drain excess oil. Season lightly with salt and toss.
For the sauce: in a small saucepan, add lemon juice, white wine and butter. Simmer to allow sauce to reduce and alcohol from the wine to cook off. (If you want sauce to be a thicker glaze, whisk in 1 tsp of tapioca flour - phe free!)
Finally, add the olive oil to a large skillet over medium heat. When hot, add green beans, prepared sauce and thyme, and cook (constantly tossing) until they are hot and reach your desired tenderness. Season with salt and pepper to taste, transfer to a serving dish and top with crispy leeks to finish.