Green Beans Parmesan

To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 35%
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.9g
  • Carbohydrate: 8.8g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 171mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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