Yield: 2 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Reduced-calorie margarine |
1 large | Shallot; sliced and separated into rings |
½ pounds | Fresh green beans |
½ cup | Canned low-sodium chicken broth, undiluted |
1 dash | Salt |
2 tablespoons | Fresh parmesan cheese; shaved |
Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.
Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 1 2 to 4 minutes or until beans are tender. Drain beans, and stir in shallot.
Transfer to a serving dish, and sprinkle with cheese. Yield: 2 servings.
To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.
Per Serving: Calories 67, Calories from Fat 35%, Fat 2⅗ g, Sat Fat 0.9 g, Carbos 8⅘ g, Protein 3.9 g, Chol 2 mg, Sod 171 mg. Exchanges: 2 vegetable, ½ fat.
Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster. MC posted 9/23/97.
Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #799 by Badams <adamsfmle@...> on Sep 23, 1997