A deliciously unique green bean side dish! Serve this dish as a fresh take on Thanksgiving green beans or even a healthy green bean casserole alternative—it’s got all the flavors!
- 4 tablespoons olive oil, divided
- 2 large shallots, thinly sliced (1/2 cup)
- Kosher salt and black pepper
- 3 cups cubed whole-wheat or sourdough bread (4–5 ounces)
- 8 ounces cremini mushrooms, trimmed and sliced
- 1 pound fresh green beans, trimmed and cut into 3-inch pieces
- 1 tablespoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 3 large cloves garlic, chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 bunch Swiss chard or Tuscan kale, stems removed and leaves coarsely chopped (about 4 cups)
- Heat 3 tablespoons oil in a large skillet over medium-high until shimmering. Add half the shallots and cook, stirring, until golden brown and crisp, 3–4 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate; season with salt. Repeat with the remaining shallots; set aside. Leave any remaining oil in the pan.
- Add bread to skillet and cook over medium heat until toasted, 3-4 minutes; season with salt and pepper. Transfer to a small bowl.
- Add the remaining 1 tablespoon oil to skillet; heat over medium-high. Add mushrooms and cook until starting to brown, about 4 minutes. Season with salt and continue cooking until deep golden brown, about 2 more minutes. Transfer to a small bowl.
- Add green beans and ¼ cup water to the pan, cover, and cook over medium heat until tender, 5–6 minutes.
- Meanwhile, whisk Dijon, vinegar, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Add vinaigrette to beans and cook until fragrant, 30–60 seconds.
- Remove from heat and stir in chard, mushrooms, and croutons. Transfer bean and green mixture to a large platter and top with crispy shallots.
To make ahead: Blanch green beans; cover and refrigerate for up to 1 day. Skip Step 4; instead stir beans into the pan with the mushrooms in Step 3 to heat through. You can also make the crispy fried shallots and croutons ahead of time. Store them at room temperature for up to 2 days.
For a bit more browning and decadence, add 1 tablespoon butter to the skillet while the mushrooms cook. Some large shreds of Parmesan cheese would also be delicious.
- Calories: 130
- Sugar: 2g
- Sodium: 259mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 13.5g
- Fiber: 3.5g
- Protein: 4.5g
- Cholesterol: 0mg
Keywords: green beans and mushrooms, Green bean salad recipe, Thanksgiving green beans, Healthy green bean casserole, Green bean side dish, Green bean casserole without mushroom soup