Sautéed Haricots Verts with Red Bell Pepper and Lemon

Rating: Unrated

Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.This dish pairs well with Steak Diane.

By Deb Wise
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 2 (serving size: about 1 cup)
Nutrition Info
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Ingredients

Directions

  • Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.

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Nutrition Facts

Per Serving:
84 calories; fat 5g; saturated fatg; mono fat 3g; poly fat 1.4g; protein 2g; carbohydrates 9g; fiber 3g; cholesterolmg; iron 1mg; sodium 247mg; calcium 37mg; sugars 5g; added sugarg.
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