Sprinkle green beans evenly with 1/4 tsp. salt,
and place in a steamer basket over boiling water;
cover and steam 10 minutes or until crisp-tender.
Plunge green beans into ice water to stop the
cooking process, and drain.
Sauté green onions and rosemary in hot oil in a
nonstick skillet over medium-high heat 2 to 3
minutes or until softened. Add green beans,
pecans, lemon rind, and remaining 1/4 tsp. salt,
stirring until thoroughly heated. Garnish, if
desired, and serve immediately.
Nutritional Information
Calories-68 (54% from fat)
Fat-4.5g (sat 0.5g,mono 2.6g,poly 1.3g)
Protein-1.9g
Carbohydrate-6.9g
Fiber-3g
Cholesterol-0.0mg
Iron-0.7mg
Sodium-195mg
Calcium-40mg
Originally Submitted
1/17/2011
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