Monday, December 31, 2012

Olive-Almond Green Beans

D made these with the Greek Chicken Bread Salad.  Of course, he didn't use olives because I despise them.  We were both surprised with the taste because they were extremely buttery, and they don't have butter in them.  Would have again.

Olive-Almond Green Beans

Yield: Serves 4 (serving size: about 1/2 cup)

Photo by: Photo: Johnny Autry/Randy Mayor;
Styling: Cindy Barr/Lindsey Lower
1 pound trimmed green beans
1 tablespoon extra-virgin olive oil
1/4 cup sliced toasted almonds
3 tablespoons chopped pitted kalamata olives (didn't use)
1 tablespoon grated lemon rind
1/8 teaspoon salt


Cook green beans in ­boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, ­almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.

Nutritional Information
Calories: 129; Fat: 9.2g; Saturated fat: 1.1g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.0g; Carbohydrate: 0.0g; Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 254mg; Calcium: 0.0mg

Cooking Light JANUARY 2013 

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