Sautéed Haricots Verts with Red Bell Pepper and Lemon
Serves 2 (serving size: about 1 cup)
Photo: Jennifer Causey
2 teaspoons canola oil
6 ounces haricots verts (French green beans), trimmed
1 cup thinly sliced red bell pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.
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