The go-to side dish on your Thanksgiving table just got an upgrade.
3 tbsp ghee
1 onion (sliced)
8 ounces shiitake or portobello mushrooms (sliced)
2 garlic cloves (finely minced)
Salt and pepper
1 tbsp coconut or almond flour
1/2 cup bone broth
1/2 a can coconut milk (more or less depending on how much sauce you like)
1/2 tsp crushed red pepper flakes
1 lb fresh green beans or 3 cans green beans
Handful of sliced almonds
2 tbsp freshly chopped scallions
Preheat oven to 400 degrees.
If you are using fresh green beans, you want to steam the beans in a steamer basket or in a deep skillet with about 1/2 an inch of salted water. Cover and cook for about 5-7 minutes (depending on how crisp you like your beans).
Heat a large and deep skillet over high heat with 2 tbsp of ghee. Add onions and mushrooms and sauté for a few minutes. Lower the heat and add garlic. Season with salt and pepper and continue to cook until veggies are tender. Now stir in coconut flour and cook for a couple minutes to cook the coconut flour a bit. Now deglaze the pan with the bone broth and add the coconut milk, the remaining tablespoon of ghee and pepper flakes. Bring to a simmer for a few minutes to allow the sauce to thicken. Taste and season with more salt and pepper if necessary.
Then toss in the green beans and transfer to a baking dish. Top with almond slices and scallions. Drizzle with a little avocado oil (so the almonds do not burn) and bake for 10 minutes. Remove from the oven and serve immediately.
To prep, the night before, simply complete all the steps but do not add the toppings. Cover and store in the fridge overnight. When ready, add the toppings, bake and serve.