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
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.)