Green Beans With Calamata Olives & Toasted Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Pine nuts,
1 lbs: Green beans,
1 tsp: Unsalted butter,
1 tsp: Olive oil,
1/4 cup: Minced onion,
1 tbsp: Minced garlic,
1/2 cup: Peeled, seeded and chopped tomatoes
1/4 cup: Calamata olives, pitted and chopped
Directions:
In a small, nonstick frying pan, toat the pine nuts until golden
brown. Remove from heat and reserve. Remove the tips and tails from
the green beans and cut them into 1 1/2 inch lengths, Bring a big pot
of salted water to a boil and poach the beans until tender but still
firm, about 7 minutes. Drain into a colander. In a saute pan, heat
the butter and oil and add the beans, Saute 1 minute, then add onion
and cook until translucent, not brown. Add the garlic, tomatoes and
olives. Saute for 2-3 minutes. Add the pine nuts and serve
immediately.
Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat
(59%), 1.8g fiber, 2mg chol, 146mg sod
Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald,
9/14/95 format: 8/10/96, Lisa Crawford
Source from luhu.jp
brown. Remove from heat and reserve. Remove the tips and tails from
the green beans and cut them into 1 1/2 inch lengths, Bring a big pot
of salted water to a boil and poach the beans until tender but still
firm, about 7 minutes. Drain into a colander. In a saute pan, heat
the butter and oil and add the beans, Saute 1 minute, then add onion
and cook until translucent, not brown. Add the garlic, tomatoes and
olives. Saute for 2-3 minutes. Add the pine nuts and serve
immediately.
Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat
(59%), 1.8g fiber, 2mg chol, 146mg sod
Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald,
9/14/95 format: 8/10/96, Lisa Crawford
Source from luhu.jp