To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.
1 teaspoon reduced-calorie margarine
1 large shallot, sliced and separated into rings
1/2 pound fresh green beans
1/2 cup canned low-sodium chicken broth, undiluted
Dash of salt
2 tablespoons shaved fresh Parmesan cheese
How to Make It
Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.
Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 12 to 14 minutes or until beans are tender. Drain beans, and stir in shallot. Transfer to a serving dish, and sprinkle with cheese.