Thursday, July 11 2013, 06:12 PM MDT
Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
As Aired on July 11, 2013
Serves 4; 1/2 cup per serving
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 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1.) 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.
NUTRITION ANALYSIS (per serving)
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 4 mg
Carbohydrates 5 g
Fiber 2 g
Sugars 1 g
Protein 2 g
Dietary Exchanges: 1 vegetable, 1/2 fat
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.