Lemon Green Beans with Parsley and Almonds
- 8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
- 2 tablespoons sliced almonds, dry-roasted
- 1 tablespoon finely snipped fresh parsley
- 1/2 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon pepper
Serves: 4
In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don’t burn. Remove the skillet from the burner so the nuts don’t continue to cook.
Nutrition Facts (1 serving):
Calories: 35 kcal
Carbs: 5 g
Protein: 2 g
Sodium: 4 mg
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2009 by the American Heart Association.
