Departments: The Hungry Heart/Neither Fish Nor Fowl
Serves 4; ½ cup per serving
Figure. This recipe ...Image Tools
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
8 ounces fresh green beans, trimmed, cut into 1½- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
½ teaspoon grated lemon zest
1 teaspoon fresh lemon juice
⅛ teaspoon pepper
In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.
Total Fat 1.5g
Saturated Fat 0.0g
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.0g
© 2010 American Heart Association, Inc.