Rating: 5 stars
1 Ratings
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  • 5 star values: 1

The percentage from fat in this low-calorie dish may appear high, but that's only because vegetables are virtually fat-free. Olive oil and chopped pecans add the benefit of cholesterol-reducing monounsaturated fat.

Mary Pappas, Richmond, Virginia
Recipe by Southern Living November 2005

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fresh green beans evenly with 1/4 teaspoon 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.

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  • Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until tender. Add green beans, pecans, lemon rind, and remaining 1/4 teaspoon salt, stirring until thoroughly heated. Serve immediately.

Nutrition Facts

68 calories; calories from fat 54%; fat 4.5g; saturated fat 0.5g; mono fat 2.6g; poly fat 1.3g; protein 1.9g; carbohydrates 6.9g; fiber 3g; cholesterol 0mg; iron 0.7mg; sodium 195mg; calcium 40mg.
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