2 tbsp olive or coconut oil
2 tbsp butter
4 garlic cloves, sliced thin
2 lbs fresh green beans
1 cup reduced-sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
Heat the oil and butter over medium-high heat in a large saucepan or Dutch oven. Add the garlic and cook, stirring, for about 1 minute or until golden in color. Use a slotted spoon to remove garlic from pan and set aside (do not discard).
Add the green beans to the pan and saute 4 to 5 minutes until just crisp tender. Stir in the chicken broth, reduce heat to a simmer and cook uncovered around 10 minutes until beans are tender and most of the broth has evaporated. Stir occasionally during this cooking time.
Stir the garlic into the beans and they are ready to serve.
Yield: 8 servings
Per serving: 91 calories, 6 g fat (2 g sat), 8 mg cholesterol, 245 mg sodium, 8 g carbs, 3 g fiber, 2 g protein
Diabetic Exchanges: 1 1/2 fat, 1 vegetable
4 garlic cloves, sliced thin
2 lbs fresh green beans
1 cup reduced-sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
Heat the oil and butter over medium-high heat in a large saucepan or Dutch oven. Add the garlic and cook, stirring, for about 1 minute or until golden in color. Use a slotted spoon to remove garlic from pan and set aside (do not discard).
Add the green beans to the pan and saute 4 to 5 minutes until just crisp tender. Stir in the chicken broth, reduce heat to a simmer and cook uncovered around 10 minutes until beans are tender and most of the broth has evaporated. Stir occasionally during this cooking time.
Stir the garlic into the beans and they are ready to serve.
Yield: 8 servings
Per serving: 91 calories, 6 g fat (2 g sat), 8 mg cholesterol, 245 mg sodium, 8 g carbs, 3 g fiber, 2 g protein
Diabetic Exchanges: 1 1/2 fat, 1 vegetable
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