Ingredients:
water with salt
1 lb. green beans, ends trimmed, cut into 3-inch lengths
3 T. olive oil
1 c. sliced almonds
2 cloves garlic, thinly sliced
2 carrots (peeled) cut into 3-inch lengths and julienned (about 1 cup)
6 green onions, cut into 3-inch lengths and julienned (about 3/4 cup)
1 t. rinsed and chopped fresh thyme leaves
salt to taste
fresh-squeezed lemon juice
Directions:
Bring a medium-sized pot of salted water to a boil over high heat. Add green beans and cook until tender-crisp (2-4 minutes). Drain immediately in a colander; then immerse in a bowl of ice water to stop the cooking and retain color. Drain again. In a large frying pan, warm oil over medium heat. Add almonds and garlic. Cook, stirring occasionally, until lightly browned (3-5 minutes). Add carrots and cook another 2 minutes. Add green onions, green beans, and thyme; cook (stirring) until the onions are softened but not browned and beans are heated through (1-2 minutes). Season to taste with salt, and squeeze a little fresh lemon juice over the green bean mixture just before serving. Servings: 6.
Nutritional Information:
Calories per serving: 236; protein: 6 grams; carbohydrate: 14 grams; fat: 19 grams; cholesterol: 0 milligrams; fiber: 6 grams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
