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Haricot Verts with Lemon & Herbs

  • 10 Mins

    Prep Time

  • 5-6 Mins

    Cook Time

  • 4

    Servings

  • 103

    Calories

  • 7g

    Fat

  • 9g

    Carbs

  • 3g

    Protein

Recommended For:

Crohn’s Disease & Ulcerative Colitis

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Ingredients

  • 1 lb Haricot Verts (thin French green beans) or Traditional Green Beans, washed and trimmed
  • 2 Tbsp Extra Virgin Olive Oil
  • ¼ Tsp Onion Powder
  • 1½ Tbsp Fresh Parsley, chopped
  • 1½ Tbsp Fresh Thyme, chopped
  • ¾ Tsp Lemon Zest
  • 4 Tsp Lemon Juice
  • ¼ Tsp Salt

What You’ll Need

  • Large Saucepan

  • Measuring Spoons

  • Knife

  • Cutting Board

  • Micro Plane/Lemon Zester

  • Large Bowl

  • Spoon

  • FFODMAPs:

    Omit onion powder

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Boil Water & Trim Beans Set salted water to boil in a large saucepan. While waiting for water to boil, wash and trim ends of haricot verts.

  • 3.

    Mix Ingredients In a bowl, mix together the extra virgin olive oil, salt, onion powder, parsley, thyme, lemon zest, and lemon juice and set aside.

  • 4.

    Cook Beans When the water begins to boil, add haricot verts and cook, uncovered, until crisp-tender, 5-6 minutes.

  • 5.

    Prepare Ice Bath While haricot verts are cooking, prepare an ice bath (a large bowl of ice water).

  • 6.

    Transfer Beans When beans have cooked approximately 5-6 minutes, transfer them to the ice bath to stop cooking.

  • 7.

    Add Herbs & Enjoy Finally, transfer haricot verts to the bowl with lemon/herb mixture and toss gently to coat. Serve and enjoy.

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe adapted from epicurious.com

Nourishment Notes

Green Beans

Green beans are a tolerable food for people with chronic digestive issues. Green beans also contain folate, vitamin C, and vitamin A, all important nutrients in irritable bowel disease.

Remission Remix

  • Add Silvered Almonds

    Toss with slivered almonds for a boost in healthy monounsaturated fatty acids.

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