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Tangy Almond Garlic String Beans- cook: 65535 minutes
- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332 % Daily Value *
- Total Fat: 33 g 50.43%
- Saturated Fat: 4 g 20.81%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 939 mg 39.14%
- Calcium: 72 mg 7.19%
- Potassium: 189 mg 5.39%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.47%
- Zinc: 0 mg 0%
- Total Carbohydrate: 7 g %
- Dietary Fiber: 2 g 9.73%
- Sugar: 2 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 7.5%
- Vitamin C 4.15%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
Summary
Cooking Channel serves up this Tangy Almond Garlic String Beans recipe from Dave Lieberman plus many other recipes at CookingChannelTV.com
Ingredients
Salt
1 pound string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
4 to 5 cloves garlic, smashed
1-inch piece ginger, grated
1/2 teaspoon dried red chili flakes
1/4 cup red wine vinegar
Instructions
Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
Serve on a platter and scatter the top with the toasted almonds.