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Green Beans with Rosemary and Lemon

Green Beans with Rosemary and Lemon

Cook green beans quickly to maximize color, texture, and nutrients.
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Serves 6

  • 4 cups Pictsweet Whole Green Beans
  • 1/2 teaspoon salt, divided
  • 1/4 cup chopped green onions
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1/4 cup toasted pecans or almonds
  • 2 teaspoons grated lemon peel


Place frozen green beans and 1/4 teaspoon salt in a saucepan and cover with water. Place on a stove top and bring to a boil. Boil for 3 minutes. Remove from heat and plunge into cold water to stop the cooking process. Drain. Sauté green onions and rosemary in hot olive oil over medium heat for about 2 minutes or until softened. Add green beans, nuts, lemon peel and remaining 1/4 teaspoon salt. Heat thoroughly.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 80
  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Protein: 1g

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