GREEN BEANS WITH ROSEMARY & GARLIC
Steps:
- Heat the oil in a skillet, add the garlic and rosemary.
- Add the green beans and stir fry until tender.
- Serve and eat.
Nutrition Facts : Calories 99 kcal, Carbohydrate 8 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GARLIC AND ROSEMARY GREEN BEANS
Make and share this Garlic and Rosemary Green Beans recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw green beans in a colander.
- Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix.
- Add green beans. Stir-fry until beans are just softened.
- Serve immediately.
Nutrition Facts : Calories 152.7, Fat 13.7, SaturatedFat 1.9, Sodium 301.4, Carbohydrate 7.7, Fiber 3.5, Sugar 1.4, Protein 1.8
SAUTEED GREEN BEANS WITH ROSEMARY
Make and share this Sauteed Green Beans With Rosemary recipe from Food.com.
Provided by countrylife
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add beans to olive oil on medium high in frying pan.
- Add salt & pepper & rosemary.
- Saute for about 25 minutes.
- (Cover and cook for 40 minutes for fresh beans.).
Nutrition Facts : Calories 63.1, Fat 3.5, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 7.6, Fiber 3.7, Sugar 1.5, Protein 1.9
ROSEMARY GREEN BEANS
"Before my physician husband retired, he was rarely home for dinner, but now I do lots of cooking for the two of us," says Lucy Banks from Jackson, Mississippi. "Rosemary gives this dish its distinctive flavor."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, saute onion in 1 tablespoon butter until tender. stir in the water, rosemary, salt and pepper. bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6-10 minutes or until the beans are tender. Drain; top with the remaining butter.
Nutrition Facts : Calories 152 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.
GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA
Categories Citrus Herb Side Thanksgiving Green Bean Fall Simmer Boil Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
- Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.
- Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.
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STEAMED GREEN BEANS WITH ROSEMARY-GARLIC VINAIGRETTE
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Vegan Thanksgiving Side Dish RecipesCalories 151 per serving
- Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.
- Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.
- Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.
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