Low-Carb Gluten-Free Greek-Style Athenian Green Beans Recipe
This Low-Carb Gluten-Free recipe for Greek-Style Athenian Green Beans is simple enough that it’ll become a staple in your low-carb arsenal. Green beans, garlic, bell peppers and olives come together for a side dish to serve your family and best friends forever.
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 3 tablespoons butter
- 2 cloves garlic, peeled and minced (or 2 teaspoons jarred minced garlic)
- 1/2 red bell pepper, seeded and sliced into thin strips
- 14 pitted Greek olives, cut in half
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 2 tablespoons fresh lemon juice
- salt (to taste)
- pepper (to taste)
Instructions
- Fill a large Dutch oven ½ full with water and bring it to a rolling boil. Add the prepared green beans to the boiling water and blanch them for 5-7 minutes. Drain the beans and refresh them with cold water. Drain again.
- In a large skillet or frying pan, heat the butter until it just begins to sizzle. Add the garlic and red bell pepper and cook them, stirring frequently, until the garlic turns golden. This will only take a minute or two. Watch the vegetables closely so that they don’t burn.
- Add the blanched green beans to the skillet, then the olives, oregano, lemon juice, salt, and pepper. Toss the mixture in the skillet for 2 or 3 minutes, or until the beans are crisp-tender and heated through.
Notes
The green beans can be blanched up to 4 days ahead of time and stored in the refrigerator until you plan to serve them.
