Citrus-Rosemary Green Beans

Southern Living
The percentage from fat in this low-calorie dish may appear high, but that's only because vegetables are virtually fat-free. Olive oil and chopped pecans add the benefit of cholesterol-reducing monounsaturated fat.
Makes 6 servings


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1 pound fresh green beans, trimmed
1/2 teaspoon salt, divided
2 green onions, sliced (about 1/4 cup)
2 teaspoons chopped fresh rosemary
1 teaspoon olive oil
1/4 cup chopped pecans, toasted
2 teaspoons grated lemon rind


Prep: 20 Minutes
Cook: 15 Minutes

Sprinkle fresh green beans evenly with 1/4 teaspoon salt, and place in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process, and drain.

Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until tender. Add green beans, pecans, lemon rind, and remaining 1/4 teaspoon salt, stirring until thoroughly heated. Serve immediately.

Created date

March 2006

Nutritional Information

Calories 68
Caloriesfromfat 54 %
Fat 4.5 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 1.9 g
Carbohydrate 6.9 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 195 mg
Calcium 40 mg