Saturday, July 19, 2008

Green Beans with Lemon and Garlic

Another simple side dish that lets the fresh produce of summer shine through - this one would work nicely with that corn pizza from a couple nights ago, if you have leftovers!

Bring 2 cups of water to a boil. Add a pound and a half trimmed, fresh green beans to the pot, cover, reduce heat and simmer for about 8 minutes until the beans are tender. Drain and pat dry.

In a medium skillet, heat one and a half tablespoons olive oil and one and a half tablespoons vegan butter (such as Earth Balance) over medium heat. Add one minced garlic clove and saute 30 seconds. Add the green beans, 2 tablespoons lemon juice, 1/4 tsp. salt and a dash of pepper. Cook two minutes. Remove from heat and toss with two tablespoons chopped fresh parsley.

You'll have about 6 servings of 3/4 cups (50 calories) from this recipe.

green beans $1.89
parlsey $1.49

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance