Curried chicken and fried kale (Taken with Instagram at The Edge North Tower)
Last night, I Instagrammed a quick shot of my dinner table where I had laid out dinner for my guests. I thought I’d write up this super simple recipe, because it was definitely the table favorite, and is delicious and healthy. It’s also a great thing to stick in your lunch box or picnic basket because it can be eaten hot or cold.
What you need:
1/2 a bag Mini Carrots (or about 4 peeled large Carrots, cut into smaller pieces)
1 lb. Green Beans, ends cut off
1 large Lemon
1 tbsp. Red Pepper Flakes
Salt to taste
Black Pepper to taste
1 clove Garlic, diced (optional)
In a medium non-metallic bowl, squeeze juice from 1/2 lemon over rinsed and dried green beans. Sprinkle 1/2 tbsp. red pepper flakes over the green beans, and mix. Let sit for at least 5 minutes (this can be prepped before preparing the rest of the meal, and left “marinating” until you are ready to cook).
In a deep pan, pour some olive oil, 1/2 tbsp. red pepper flakes and garlic if desired. Heat to Med-Hi, moving the garlic around until golden brown (or until oil is hot). Put carrots in pan, allowing to soften slightly (a large lid can expedite this process). When some carrots have begun to brown or caramelize, insert green beans with lemon red pepper dressing. Continue to cook at Med-Hi until carrots are soft (to taste) and green beans have some elasticity.
Squeeze juice from 1/2 lemon just before serving.