Garlic Green Beans
You can make this dish with the green garlic, now widely
available in farmers' markets, or with regular garlic. The abundant parsley
here is almost like a second vitamin-rich green vegetable. Almonds contribute a
crunchy texture, as well as lots of vitamin E and manganese.
1 1/4 pounds green beans, trimmed
1/4 cup chopped flat-leaf parsley
1 teaspoon finely chopped or grated lemon zest
1 ounce (about 2 tablespoons) toasted almonds, either
slivered or finely chopped (3 tablespoons chopped)
2 tablespoons extra virgin olive oil
1 small bulb, or 4 cloves, green garlic, or 2 large cloves
regular garlic, minced
Salt and freshly ground pepper to taste
1. Bring a large pot of water to a boil, salt generously
and add the beans. Cook for five minutes until tender, and transfer to a bowl
of ice-cold water. Drain. (Alternatively, steam the beans for five minutes and
refresh with cold water).
2. Mix together the parsley, lemon zest and almonds in a
small bowl. Heat the oil over medium heat in a large, heavy nonstick skillet,
and add the garlic. As soon as it begins to sizzle and smell good (30 seconds
to a minute), stir in the beans. Toss for about a minute until the beans are
coated with oil and cooked garlic, then stir in the parsley mixture. Stir for a
minute, and season to taste with salt and pepper. Transfer the beans to a
platter or serving dish, scrape the almond mixture remaining in the pan over
the top and serve.
Yield: Serves four.
Nutrition: 150 calories;
10 grams fat; 1 gram saturated fat; 0
13 grams carbohydrates;
6 grams dietary fiber; 11
milligrams sodium (does not include salt added during cooking); 4 grams
Driven by Faith & Powered by God!
Questions? It can be overwhelming we know. Call us, we will walk you through
what supplements will help you & which ones you really don’t need. It’s
what we do!
Vitamins: Since 1992