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[westbrook]

GREENS BEAN ALMONDINE
Serves 6

1 pound fresh green beans (about 3 cups)

1 teaspoon light margarine

1/4 cup low-sodium vegetable or chicken broth

1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled

Freshly ground pepper to taste

1 cup frozen pearl onions (about 4 ounces)

2 tablespoons sliced almonds

1/4 cup seasoned bread crumbs

Trim green beans and slice into 2-inch sections.

In a large nonstick skillet, heat margarine over medium-high heat. Add green beans and sauti 1 to 2 minutes, stirring constantly so beans cook evenly.

Add broth, oregano, and pepper; sautee for 20 to 30 seconds.

Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes, or until beans are tender-crisp.

Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes. Sprinkle bread crumbs and almonds over cooked beans.
Cook s Tip on Fresh Green Beans: When green beans are in season, buy extra to freeze. Trim and slice beans. Blanch them in boiling water to cover by 1 inch for 1 minute. Remove them from the hot water and run them under cold water. Cool beans, then freeze them for up to 6 months. Thaw and use in this recipe as directed.





Calories: 66
Protein: 2 g
Carbohydrates: 10 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 64 mg