Gingered Green Beans

Look for fresh ginger (also called gingerroot) in the specialty produce section of your grocery store. Peel it with a vegetable peeler, and mince with a sharp knife. Leftover ginger can be frozen up to one month.

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 28%
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.3g
  • Carbohydrate: 8.5g
  • Fiber: 1.3g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 428mg
  • Calcium: 36mg

Ingredients

  • 3 cups low-sodium fat-free chicken broth
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon butter
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons peeled and minced fresh ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon seasoned pepper

Preparation

  1. Bring broth to a boil in a large saucepan over medium-high heat. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 2 minutes. Add beans, salt, and pepper; sauté 1 minute or until thoroughly heated.
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