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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Green Beans with Lemon and Garlic

You can cook the beans in advance until crisp-tender, then refrigerate. Just before serving this side dish, give them a quick stir-fry with garlic and lemon juice.

Cooking Light JULY 2005

  • Yield: 6 servings

Ingredients

  • 2 cups water
  • 1 1/2 pounds green beans, trimmed
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Preparation

Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.

Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 40%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 7.2g
  • Fiber: 1.1g
  • Cholesterol: 2.5mg
  • Iron: 1.1mg
  • Sodium: 111mg
  • Calcium: 37mg
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Green Beans with Lemon and Garlic recipe

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