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green beans

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Stealing the spotlight: Side dishes that shine


Green beans with mushrooms
and shallots

Serves 8




1¾ pounds green beans, fresh or frozen
1 tablespoon plus 1½ teaspoons
extra-virgin olive oil
2 large shallots, thinly sliced (½ cup)
⅓ cup homemade or store-bought
low-sodium chicken stock
2 teaspoons cornstarch
8 ounces fresh mushrooms, trimmed and sliced ¹/8 inch thick
⅓ cup 2 percent Greek yogurt
Coarse salt and freshly ground pepper



Bring a large pot of water to a boil. Add beans and cook until tender, about 6 minutes. Drain. Meanwhile, heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Cook shallots, stirring occasionally, until tender and just starting to brown, 3 to 4 minutes. Transfer shallots to a small bowl, and wipe skillet clean with a paper towel. Whisk together stock and cornstarch. Heat the remaining tablespoon of oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and ½ teaspoon salt; season with pepper. Toss in beans. Serve warm.


Nutritional information (per serving):

67 calories, 3 g fat, 1 mg cholesterol, 6 g carbohydrate, 1 g fiber,
3 g protein




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