House Works: Green Beans for Easter

Easter is this Sunday. Do you have your menu planned? A typical Easter lunch calls for ham and all those wonderful sides...like deviled eggs and fresh rolls. Chef Judy is back in the kitchen with a quick side using green beans.

Haricot Vert, Whole, Long Green Beans
Servings: 4

This is a perfect side dish to add color and great flavor.

1 pound green beans, frozen, haricot vert (whole, long, thin)
1 tablespoon olive oil, infused with garlic

Thaw green beans under running cold water, heat them. In a large skillet, heat olive oil and saute the green beans until hot.

Per Serving (excluding unknown items): 67 Calories; 4g Fat (43.3% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.)



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus