Green Beans with Lemon, Rosemary and Pistachios
This is a great side dish that I found online. Everyone raves when I make it.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
green beans
american
contains white meat
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 1/2 lbs green beans slender
- 4 tablespoon olive oil
- 1 tablespoon garlic chopped
- 1 tablespoon lemon peel grated
- 2 teaspoons rosemary minced
- 1/4 cup chicken broth
- 1 teaspoon fresh lemon juice
- fresh rosemary sprigs for decor
- Carbohydrate 9.27848135744928 g
- Cholesterol 0 mg
- Fat 2.50806882309629 g
- Fiber 4.37086303068744 g
- Protein 2.70334556148113 g
- Saturated Fat 0.386105726408774 g
- Serving Size 1 1 Serving (171g)
- Sodium 100.395244925604 mg
- Sugar 4.90761832676184 g
- Trans Fat 0.111212983339241 g
- Calories 63 calories
Instructions: Cook beans ahead in salted boiling water until crispjust as they are getting tender Let stand at room temperature Heat Oil in heavy skillet Over medium high heat, Add Garlic, lemon peel and rosemary until fragrant (about one minute) Add pistachios, broth and beans Toss until broth reduces and sauce clings to beans (about 3 minutes) Sprinkle with lemon juice and season with salt and pepper Garnish with sprigs
