Sauteed Green Beans And Potatoes With Rosemary And Lemon Zest – USPB
Here’s another reason potatoes are America’s favorite side dish – this versatile vegetable also acts as a blank canvas for other flavors, making a veggie mix-n-match a breeze. This recipe for Sautéed Green Beans and Potatoes is a perfect example – add chicken or shrimp to the pan for a complete meal!
- 1 pound red potatoes
- 1/4 cup olive oil
- 1 tablespoon chopped garlic
- 1 1/2 tablespoons finely chopped rosemary
- 1 teaspoon grated lemon zest
- 1/4 teaspoon red chili flakes
- 1 pound green beans, trimmed and blanched
- 2 teaspoons lemon juice
Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside.
In large sauté pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.
For a complete meal: Add 3/4 lb. diced, pre-cooked chicken breast, or peeled and deveined shrimp*, to skillet along with potatoes and beans. (*Cook until shrimp is fully pink.)
Cal: 162 Chol: 0mg Sodium: 52mg
Fat: 10g Vitamin C 24mg Potassium: 439mg
Carb: Fiber: 4g Protein: 3g