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.
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
How to Make It
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.