Top to bottom: Herbed Green Beans and Honey Glazed Carrots and Parsnips
You may double this recipe and use half the beans chilled in a salad or for a side dish with cold meat, poultry or fish. They are also good reheated and served on pasta or rice for a nutritionally balanced vegetarian entree.
Ingredients
1
pound fresh green beans, ends removed
1
teaspoon extra-virgin olive oil
2
tablespoons chopped fresh basil or 2 teaspoons dried basil
1. Steam green beans 5 minutes or until crisp-tender. Rinse under cold running water; drain and set aside.
2. Just before serving, heat oil in large nonstick skillet over medium-low heat. Add basil; cook and stir 1 minute. Add green beans; cook until heated through. Garnish with additional fresh basil, if desired. Serve immediately.
Cook's Tip
When buying green beans, look for vivid green, crisp beans without scars. Pods should be well shaped and slim with small seeds. Buy beans of uniform size to ensure even cooking and avoid bruised or large beans.
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