Rosemary Green Beans

Prep: 20 min., Cook: 15 min.

Yield: Makes 6 servings

Ingredients

• 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

Preparation

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

Nutritional Information

Calories:

68 (54% from fat)

Fat:

4.5g (sat 0.5g,mono 2.6g,poly 1.3g)

Protein:

1.9g

Carbohydrate:

6.9g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

195mg

Calcium:

40mg