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
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.
Calories per serving: 236; protein: 6 grams; carbohydrate: 14 grams; fat: 19 grams; cholesterol: 0 milligrams; fiber: 6 grams.