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 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.
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