Recipe: Holiday Green Beans with Leeks

A delicious alternative to traditional holiday green bean casseroles that's easy enough to make any night!

I love green beans. In my book they’re the ultimate veggie—crisp, green, and delicious! And boy are they versatile—perfect plain with some butter or you can dress them up a little and they’re sure to wow. Just look how my recipe for Holiday Green Beans with Leeks can add color to your table!

Bruce Bradley's Holiday Green Beans with Leeks are perfect for any special occasion yet easy enough for a weeknight meal. Here's to a delicious way to eat your veggies!

And if you’re not into the traditional green bean casserole served around the holidays or even my healthier, real food version, you should definitely check this recipe out! But you know, my recipe for holiday green beans is really a bit of a misnomer. Why? Well, it’s just too easy to be considered a holiday recipe.

Made with simple ingredients and ready in less than 15 minutes, there’s no futzing around with this dish. Yet your family will still be coming back for seconds and thirds. And if you’re kids aren’t fans of nuts, leave the optional toasted almond garnish off or serve it on the side. Yes, you can please everyone. 🙂

So if you’re planning a holiday gathering or even a simple, weeknight meal, give my holiday green beans with leeks a whirl. They’re a sure-fire side dish you’ll make again and again!



Green Beans with Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1 pound green beans or haricot vert
  • ½ tablespoon olive oil
  • ½ tablespoon butter
  • 2 cloves garlic, minced
  • 1½ cups chopped, fresh leeks or sweet onions
  • 6 tablespoons chicken broth, vegetable broth, or water
  • 1½ - 2 tablespoons fresh lemon juice or balsamic vinegar
Optional Almond Garnish:
  • ½ cup toasted almonds
  • ½-1 tablespoon butter or olive oil
  1. Add olive oil, butter, garlic, and leeks to large saucepan or wok and cook over medium heat for about 5 minutes or until leeks are soft, transparent, and starting to brown.
  2. Stir in green beans and broth/water. Cook for about 5-7 minutes until beans are tender. Add lemon juice/vinegar and season with salt and pepper to taste. Garnish with toasted almonds if desired.
Toasted Almonds:
  1. Toast almonds by heating oil or butter in large skillet over medium low heat. Add almonds and brown. Watch them carefully since the almonds can burn rather quickly, especially if you're not cooking them over a lower heat. Let almonds sit until cool.
We recommend using organic ingredients when possible.

This recipe can easily be right-sized for your table. Looking for a side-dish for two? Divide it in half. Serving a party of 10 or 12? Just double it!

Kitchen Tips and Resources:

  • I think a rectangular platter is a great way to serve up these green beans and make them look extra special. Just use some tongs to line up the beans on the platter, then garnish with the toasted almonds and you’re all set!
  • I usually cook these green bean up in my stainless steel wok. It’s perfect for stir-fries and braising greens and vegetables.
  • Wooden spatulas and spoons work fine when stir-frying vegetables, but if you’ve ever tried a wok spatula, you’ll never want to go back—especially if you’re using a wok. I absolutely love mine!
Bruce Bradley's Holiday Green Beans with Leeks are perfect for any special occasion yet easy enough for a weeknight meal. Here's to a delicious way to eat your veggies!

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