Crispy Panko Green Beans

A ridiculously easy recipe to make and delicious! Even kids love them...yes, those picky kids who don't eat their veggies. This simple dish is great with any fish or meat dish, on it's own or with scrambled eggs ! Get creative and make this with carrots instead, why not ?

Time: 20 minutes
Effort: Easy
Serves: 2

Approx. 30 fresh green beans - ends trimmed off
Water for steaming
2 1" x 6" strips of roasted seaweed (the ones used to make sushi)
1 tbsp olive oil or canola oil
1/2 cup Panko (Japanese breadcrumbs)
Salt & Pepper to taste

Heat oven to 450oF. Steam green beans until tender but not too soft. Lay them on a board or plate and separate them into two equal bunches. Take a strip of seaweed and moisten quickly with warm water (I usually do this by running them quickly under the tap), then wrap it around the center of each bunch of green beans as though it were a piece of tape. Secure the ends by pressing. Salt and pepper to taste. Repeat with the second bunch of beans. Lay on a cookie sheet, drizzle with the olive oil and sprinkle the tops with Panko. Bake in the oven for 10 minutes or until they are golden and crispy.