INGREDIENTS
3/4
pound fresh green beans, trimmed
2
stalks celery, cut diagonally into slices
2
tablespoons butter, melted
2
tablespoons toasted sunflower seeds*
*To toast sunflower seeds, heat 1/2 teaspoon oil in small skillet over medium heat. Add shelled sunflower seeds; cook and stir 3 minutes or until lightly browned, shaking pan constantly. Remove to paper towels.
PREPARATION:
- Cut beans lengthwise; set aside.
- Bring 1 inch of water in 2-quart saucepan to a boil over high heat. Add beans and celery. Cover; reduce heat to medium-low. Simmer 8 minutes or until beans are crisp-tender; drain.
- Toss beans and celery with butter. Transfer to warm serving dish. Sprinkle with sunflower seeds. Serve immediately.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Fiber
2 g
Carbohydrate
5 g
Cholesterol
11 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
65 %
Calories
71
Protein
2 g
Sodium
43 mg
DIETARY EXCHANGE:
Fat
1
Vegetable
1
