Sauteed Green Beans with Toasted Pumpkin Seeds

November 2011
Sauteed Green Beans with Toasted Pumpkin Seeds

by 4 people

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Makes: 8 servings

Prep: 10 mins

Cook: 10 mins

  • 1 tablespoon EVOO
  • 3 cloves garlic, thinly sliced
  • 3/4 teaspoon ground coriander
  • 1/4 cup hulled pumpkin seeds
  • 1 1/2 pounds green beans
  • 1 tablespoon fresh lemon juice
  • Coarse salt
  • 1/4 cup chopped fresh dill
  1. In a large skillet, heat the EVOO over medium-low heat. Add the garlic and cook until tender, about 5 minutes. Stir in the coriander, then add the pumpkin seeds and cook until lightly toasted, about 3 minutes.
  2. Meanwhile, in a large pot of boiling water, cook the green beans until crisp-tender, about 5 minutes. Drain and transfer to a serving bowl.
  3. Pour the pumpkin seed mixture over the beans. Add the lemon juice and 3/4 tsp. salt; toss to coat. Add the dill and toss again.