Lemony Green Beans With Pine Nuts & Garlic

• ⅛  - Cassava
• ⅛  - Beef round knuckle tip side steak 0"
• ⅛  - Ice cream cone
• ⅛  - Almond Flour
• ⅛  - Beef top round steak boneless 0"
• ⅛  - Lamb rib 1/8" fat
• ⅛  - Tahini
• ⅛  - Rainbow trout fish
• ⅛  - Canned Peach in Syrup
• ⅛  - Swiss Cheese
• ⅛  - Kashi GOLEAN Honey Almond Flax Crunch

Instructions

1. In a large dry skillet, cook the pine nuts over medium heat until they are toasted and fragrant, about 1-2 minutes. Spoon the pine nuts into a bowl and set aside. Return the pan to the stove.
2. Place green beans in the skillet. Add the water and bring to a simmer over medium-high heat. Cover and cook for about 3 minutes, or until the green beans are slightly tender but still crisp.**
3. Remove the lid from the pan and stir until the water is evaporated, about 3-4 minutes.** Then, make a well in the center of the pan and add the olive oil and butter until it is melted.
4. Add the shallots to the olive oil-butter mixture and sauté until the shallots are soft and starting to brown on the edges, about 3-4 minutes. Then, add the garlic and cook until fragrant, about 30 seconds. Stir the green beans with the shallot-garlic mixture.
5. Remove the pan from the heat (at this point, the green beans should be crisp-tender). Add the red pepper flakes, lemon zest, a squeeze of lemon juice, salt, and pepper. Toss, taste, and add additional seasonings if desired.
6. Spoon the green beans onto a serving dish and sprinkle with the toasted pine nuts.*** Serve immediately. Enjoy!