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Sautéed Haricots Verts with Red Bell Pepper and Lemon

Photo: Jennifer Causey
Yield

Serves 2 (serving size: about 1 cup)

Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.

Ingredients

  • 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

Nutrition Information

  • calories 84
  • fat 5 g
  • satfat 0 g
  • monofat 3 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 247 mg
  • calcium 37 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.