Sautéed green beans and peas are a classic. They're simple to make and have just enough butter and lemon to let their fresh flavours pop.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In large skillet of boiling salted water, cook green beans until bright green and slightly tender, about 3 minutes. Drain well; set aside. (Make-ahead: Transfer to bowl of ice water until chilled; drain well and pat dry. Refrigerate in airtight container for up to 24 hours.)
In same skillet, melt butter over medium heat; cook shallot, stirring occasionally, until tender, about 3 minutes. Add green beans and peas; cook, stirring occasionally, until warmed through, about 3 minutes. Stir in lemon juice, pepper and salt. Serve warm.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 2 g
- Sodium 211 mg
- Sugars 2 g
- Protein 2 g
- Calories 52
- Total fat 2 g
- Potassium 102 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 5
- Folate 12
- Calcium 2
- Vitamin A 9
- Vitamin C 10
