Not only are green beans the summer go to veggie, but they win the prize for being one of the more palatable items that picky toddlers and kids will actually eat. Mix in almonds toasted on the stove to add an earthiness to this fresh green bean recipe and to add some additional protein and good omega fats. Kids love pre-stringing the beans and juicing the lemons in this healthy veggie side, dressed in citrus.
Here is a great recipe that mixes it up a bit and provides an alternative to add your vegetable repertoire.
- 1 pound green beans
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons almonds, slivered
- ½ teaspoon salt
Adult: Trim the ends off the green beans.
Kid: “String” the green beans by pulling the tough string from edge of each bean.
Adult: Place 1 cup of water in a large pot over medium-high heat. Add green beans to the pot and cook on medium high for 10-15 minutes, or until beans are bright green and have been cooked to preference.
Adult: While green beans are cooking place the slivered almonds in a dry nonstick pan over medium-high heat. Shake or stir frequently for 2-5 minutes, or until they start to turn golden. Remove from hot pan immediately to cool.
Together: Drain the beans in a colander. Add butter and stir to coat the beans. Sprinkle with lemon juice, salt and toasted almonds.
This recipe comes to us from Elyse of Veggie Teens.
We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!