Green beans with garlic and rosemary
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 209, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 443 mg, sugar 6 G.
Calories 209, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 443 mg, sugar 6 G.
Garlic and rosemary roasted in olive oil infuse simple green beans with a wonderfully savory flavor, while bread crumbs toasted with red pepper add just the right amount of crunch. This makes a great, healthy side dish for any meat, poultry, or fish dish. Easy to prepare, it's perfect for both holidays and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of stale bread cubes with crust
- 6 tablespoons extra-virgin olive oil
- 2 tsp finely chopped rosemary
- A pinch of red pepper flakes
- 900 g green beans, trimmed and halved
- 4 cloves garlic, thinly sliced
- Zest of 1 lemon
We recommend
Recipes with similar ingredients: green beans, lemon zest, garlic, rosemary
Cooking the dish according to the recipe:
- Process the bread in a food processor until coarse crumbs form. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until the crumbs are golden brown, about 10 minutes; transfer to a bowl.
- Meanwhile, bring a large saucepan of water to a boil and add salt. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse the beans under cold water, and pat dry with paper towels. The beans can be refrigerated, covered, for up to 4 hours; keep the bread mixture at room temperature.
- In a large nonstick skillet over medium-high heat, heat the remaining 1/4 cup olive oil and add the garlic. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary 30 seconds before the end. Add the green beans and lemon zest; cook, stirring, until the beans are coated with the zest and greens. Season with salt and pepper, and stir in the bread mixture.
Categories:
Similar recipes
