RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5741
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| Recipe Name: |
Green Beans with Crushed Almonds - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).
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Ingredients:
0.25 Cup almonds, whole finely ground
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Directions:
Cook beans in a 3-quart. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute.
Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
219 |
Total Carbs: |
12.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
18.6 |
Protein: |
8.10 |
| Fiber: |
6.05 |
Sodium: |
2.00 |
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