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cooking good in greene |
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SAUTÉED GREEN BEANS AND POTATOES WITH ROSEMARY
AND LEMON ZEST Courtesy of
United States Potato Board |
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Makes 6 servings.
For a complete meal:
Add 3/4 lb. diced, pre-cooked
chicken breast, or peeled and deveined shrimp*, to skillet along
with potatoes and beans. (*Cook until shrimp is fully pink.) |
Ingredients:
1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed and blanched
2 teaspoons lemon juice
Salt |
Per Serving:
162 calories;
16 g carbohydrates;
10 g fat;
0 mg cholesterol;
52 mg sodium;
4 g fiber;
3 g protein;
439 mg potassium;
24 mg vitamin C. |
Directions:
Simmer potatoes until tender, drain and cool. Quarter potatoes
lengthwise. Set aside .In large sauté pan, heat oil; add garlic
and sizzle for 30 seconds. Add rosemary, lemon zest and chili
flakes; sizzle until fragrant. Add potatoes and beans; sauté
until vegetables are hot and coated with seasonings. Sprinkle
with lemon juice; season with salt. Serve warm.
Cooking Good
in Greene Main Index
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