Garlicky Green Beans - 10g Carbs, 4g Fiber, 0g Added Sugar
From: Eating Well - December 2006
We cook then cool the beans in advance so they can be heated up and
seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber
Active Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Serving Size: about 1 cup each
2 lb green beans, trimmed
3 Tbsp extra-virgin olive oil
3 Tbsp minced garlic
3 Tbsp minced fresh parsley
1 Tbsp chopped fresh tarragon OR 2 tsp dried
1/2 tsp salt
Freshly ground pepper, to taste
1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.
Tips & Notes - -
* Make Ahead Tip: Prepare through Step 2 and store in an airtight container in the refrigerator for up to 1 day.
Servings: 8
Serving Size: about 1 cup each
Nutrition per Serving:
92 Calories, 6g Fat, 1g Sat, 4g Mono, 0mg Cholesterol, 2g Protein,
10g Carbs, 4g Fiber, 0g Added Sugars, 148mg Sodium, 186mg Potassium
Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (20% dv),
Fiber (16% dv)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
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