Frenched Beans with Celery
Makes 6 side-dish servings
|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.
- 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.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||65 %|
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