6gNET CARBSGreen Beans Almondine
Crisp-tender green beans tossed with buttery toasted almonds, shallot, garlic and lemon.
Ingredients
Beans
- 1 lb fresh green beans or haricots verts, trimmed
- Salt for the cooking water
Almond butter sauce
- 2 tablespoons unsalted butter
- 1/3 cup sliced almonds
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Directions
- Bring a large pot of well salted water to a boil. Fill a large bowl with ice water.
- Add the green beans and boil 3 to 4 minutes, until bright green and crisp-tender. Drain and plunge into the ice water, then drain again and pat dry.
- Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring often, 2 to 3 minutes, until golden and the butter smells nutty.
- Add the shallot and garlic and cook 1 minute, until softened and fragrant.
- Add the green beans, salt and pepper and toss 2 to 3 minutes, until heated through and coated in the almond butter.
- Remove from the heat, stir in the lemon juice and parsley and serve right away.
Nutrition per serving (1 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Contains
tree nuts, dairy
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Inspired by Dinner at the Zoo. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/green-beans-almondine/