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.

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Ingredients

Directions

  • 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).

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  • 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.

Nutrition Facts

80 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 152 mg sodium. 212 mg potassium; 9 g carbohydrates; 3 g fiber; 2 g sugar; 2 g protein; 583 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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