Green Bean SautÃ©
(makes 4 servings with planned-overs)
1 pound (600 g) fresh green beans, stem ends removed and cut into 2-inch (5 cm) lengths
1 garlic clove, minced
1 small onion, 2 ounces (60 g), minced
1/3 cup (80 ml) dry white wine or water
1 tablespoons (15 ml) fresh lemon juice
2 medium plum tomatoes, 6 ounces (180 g) total, seeded, and cut into julienne strips
4 fresh or canned water chestnuts, peeled and sliced
salt (optional) and freshly ground pepper
- Blanch green beans in boiling water for 3 minutes. Drain and refresh under running cold water. Drain again. Place 1 cup cooked green beans in a plastic container; refrigerate for day 2. Set aside remaining beans.
- In a large nonstick skillet, combine garlic, onion, wine, lemon juice, and tomatoes. Cook over medium heat for 10 minutes. Add green beans and water chestnuts. Toss and cook until beans are heated through, about 3 minutes. Season with salt and pepper to taste.
- Transfer bean mixture to a serving bowl. Serve at once.
Per serving: 66 calories (3% calories from fat), 3 g protein, trace total fat (0.1 g saturated fat), 12 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 12 mg sodium
Exchanges: 2 vegetable