Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Try the same crisp-tender preparation with asparagus, sugar snap peas, or broccoli florets. Garnish with lemon slices.

Recipe by Cooking Light October 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

    Advertisement
  • Melt butter in a large nonstick skillet over medium-high heat. Cook 1 minute or until lightly browned. Add beans, juice, and savory to pan, tossing to coat. Sprinkle with salt and pepper.

Nutrition Facts

61 calories; calories from fat 44%; fat 3g; saturated fat 1.8g; mono fat 0.7g; poly fat 0.2g; protein 2.1g; carbohydrates 8.2g; fiber 3.9g; cholesterol 8mg; iron 1.2mg; sodium 245mg; calcium 43mg.
Advertisement