Leave green beans whole for a restaurant-caliber look. Or try this recipe with other vegetables, such as steamed carrots or fresh asparagus. This dish is a good example of how you should consider grams of fat as well as the percentage of calories from fat, which here is more than 30%. Yet the 1.9 grams of fat in the recipe is low.
1 pound fresh green beans, trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.
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Not bad. I added more more pepper and doubled the mustard, as well as adding an extra 1/2 tsp or so of butter. It was acceptable as it was, but somewhat bland. Even with the additions, it was still a tad bland. That said, in terms of cheap, fast, and easy green bean side dishes, it's perfectly acceptable.
What a great, fresh way to serve green beans! This was delicious and went nicely along stuffed chicken and mashed potatoes. I will definitely keep making these. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/10/gruyere-arugula-and-prosciutto-stuffed.html
This was delicious! My husband thought the mustard was a little overpowering (because he usually likes his vegetables plain ol' steamed), but I loved it! A nice change from plain green beans. I served them with sirloin steak & crab cakes. I will definitely make these again!
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