Prep 5 mins
Cook 5 mins
two weight watcher points per serving! Iam sure you could also use fresh green beans. UPDATE: 3-09-it has been brought to my attention that the olive oil ingredient was entered in wrong. 1/4 cup, would have made these 4 points each. it is suppose to be 1/8 cup. sorry for the inconveience.
- 1 lb green beans, thawed
- 1⁄8 cup olive oil
- 1 garlic clove, crushed
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- Thaw green beans in a colander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.
I made this exactly as written, using whole green beans (I think cut ones might've been better), and cooking the dish on medium heat. It came out all right, just nothing particularly spectacular. I do like the idea a previous reviewer had about lemon juice, so if I make this again, I'd definitely try that idea in order to jazz it up.
Green beans are among my favorite vegetables and I'm always looking for new ways to prepare them. I made these as directed using frozen haricot verts from Trader Joes. They were just delicious and I finished them off with a squeeze of lemon when enhanced the garlic and rosemary. Made for the Healthy Choices game.
We enjoyed this tonight. I thought the garlic and rosemary went well with this. I did use 5 cloves of garlic because we love garlic and also added a good dose of salt and pepper. I also used fresh green beans that I had in the freezer from this summer's crop. They turned out a little tough, but all of them have with this crop so not faulting the recipe for that. Thanks for sharing. Made for PAC Fall '08