Garlicky Green Beans

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In this recipe, you cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don’t like tarragon, substitute dill or leave it out.

 Garlicky Green Beans
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 2 pounds green beans, trimmed

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons minced garlic

  • 3 tablespoons minced fresh parsley

  • 1 tablespoon chopped fresh tarragon, or 2 teaspoons dried

  • 1/2 teaspoon salt

  • Freshly ground pepper, to taste

Directions
  1. Prepare through Step 2 and store in an airtight container in the refrigerator for up to 1 day.

  2. 8 servings, about 1 cup each

  3. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.

  4. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.

  5. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.


Nutritional Facts

Servings
8
Per serving
Calories
92
Carbohydrates
10g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
2g
Cholesterol
0mg
Dietary Fiber
4g
Potassium
187mg
Sodium
148mg
Added Sugars
0g
Exchanges
1 nonstarchy veg
1 fat
Carbohydrate Servings
1/2
Vitamin C (23% daily value)
Vitamin A (18% dv)

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