Excellent! Made it without the lemon rind and walnuts and still very yummy. Next time will try 1 tsp. lemon rind.
Rosemary Green Beans
Increase both the flavor and texture of your green beans by adding chopped pecans, fresh rosemary and grated lemon rind.
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- Calories: 68
- Calories from fat: 54%
- Fat: 4.5g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.3g
- Protein: 1.9g
- Carbohydrate: 6.9g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 195mg
- Calcium: 40mg
- 1 pound fresh green beans, trimmed
- 1/2 teaspoon salt, divided
- 2 green onions, sliced (about 1/4 cup)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon olive oil
- 1/4 cup chopped pecans, toasted
- 2 teaspoons grated lemon rind
- Garnish: fresh rosemary sprigs
- 1. Sprinkle green beans evenly with 1/4 tsp. salt, and place in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process, and drain.
- 2. Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until softened. Add green beans, pecans, lemon rind, and remaining 1/4 tsp. salt, stirring until thoroughly heated. Garnish, if desired, and serve immediately.
- Mary Pappas, Richmond, Virginia
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