Green Beans with Toasted Garlic

Photo: John Autry; Styling: Cindy Barr

Simple, garlicky beans are a great side dish to any meal.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 3.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 9.2g
  • Fiber: 4g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 169mg
  • Calcium: 49mg

Ingredients

  • 1 pound green beans, trimmed
  • 2 teaspoons butter
  • 1 teaspoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
  2. 2. Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; sauté 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic.
  3. SESAME-SOY variation: Prepare beans through step 1. Heat 1 tablespoon dark sesame oil in a skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 teaspoon crushed red pepper; sauté 30 seconds. Add beans, 1 tablespoon lower-sodium soy sauce, and 1/8 teaspoon salt; cook 2 minutes, tossing frequently. Sprinkle with 1/2 teaspoon toasted sesame seeds. Yield: 4 servings.
  4. CALORIES 72; FAT 3.8g (sat 0.5g); SODIUM 214mg
  5. CITRUS-NUT variation: Prepare green beans through step 1. Combine beans, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss. Combine 2 tablespoons finely chopped blanched hazelnuts, 2 tablespoons chopped fresh parsley, 1/2 teaspoon grated orange rind, and 1 minced garlic clove; sprinkle over beans. Yield: 4 servings. CALORIES 90; FAT 5.7g (sat 0.7g); SODIUM 156mg
  6. PEPPERY BACON variation: Prepare green beans through step 1. Cook 2 chopped bacon slices in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add 2 tablespoons chopped shallots; sauté 2 minutes. Add beans; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook 2 minutes. Top with bacon. Yield: 4 servings.
  7. CALORIES 76; FAT 3.6g (sat 1.3g); SODIUM 231mg
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.

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