Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Garlicky Green Beans with Anchovy Breadcrumbs
Serving Amount
Ingredients
5 Tbsp. olive oil, divided
16 oz. fresh green beans, trimmed and washed
5 garlic cloves, finely minced, divided
2 Tbsp. light soy sauce
1 Tbsp. anchovy paste
1⁄2 cup panko breadcrumbs
pepper to taste
1⁄4 cup fresh flat leaf parsley, finely chopped
1⁄4 cup grated parmesan cheese
lemon wedges
Instructions
Step 1
In a large pan over medium heat, heat 2 Tbsp. olive oil. Once oil is hot, add green beans and sear for about 5-7 minutes, stirring occasionally.
Step 2
Turn the temperature to low. Add 2 minced garlic cloves and allow to cook for about 3 more minutes. Add soy sauce and mix. Allow the green beans to continue cooking slowly and staying warm while you prepare the breadcrumbs.
Step 3
In a separate pan heat the remaining olive oil over medium-low heat. Add the anchovy paste and stir until they melt into the oil. Add remaining garlic and some black pepper and stir a couple of minutes.
Step 4
Add breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat.
Step 5
Cool and combine with the parsley and cheese.
Step 6
Sprinkle anchovy breadcrumbs over green beans. Serve with lemon wedges.
