Green Beans Sauté
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Green beans and onions are lightly sautéed in only 1 tablespoon of oil.
|Serving Size||¾ cup|
|Total Fat||4 g|
|Saturated Fat||less than 1 g|
Ingredients and Preparation TOP
|Fresh or frozen green beans, cut in 1 inch pieces||1 pound|
|Vegetable oil||1 tablespoon |
|Large yellow onion, halved lengthwise and thinly sliced||1 large |
|Black pepper||1/8 teaspoon |
|Fresh parsley, minced||1 tablespoon |
- If using fresh green beans, cook green beans in boiling water for 10-12 minutes or steam for 2-3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first.
- Heat oil in a large skillet. Sauté onion until golden.
- Stir in green beans, salt and pepper. Heat through.
- Toss with parsley before serving.