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Lemony Green Beans
- Makes: 8 servings
Quick-cooking green beans take this side dish recipe from start to finish in 20 minutes. Lemon peel and shallots add an elegant air and fresh flavor.
green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
extra-virgin olive oil
shallots, cut into thin wedges
garlic, thinly sliced
finely shredded lemon peel
ground black pepper
In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Cover and chill up to 4 hours. (To serve right away, chilling step may be omitted).
In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.
(Lemony Green Beans)
Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0, vit. C (mg) 24, Fat, total (g) 5, Riboflavin (mg) 0, Thiamin (mg) 0, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Niacin (mg) 1, iron (mg) 1, Monounsaturated fat (g) 4, sat. fat (g) 1, Folate (µg) 32, vit. A (IU) 583, Potassium (mg) 212, carb. (g) 9, sodium (mg) 152, sugar (g) 2, calcium (mg) 40, pro. (g) 2, cal. (kcal) 80