Health Library

Ingredients:

• 2 pounds green beans, trim the ends with the stem
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon pepper flakes
• 1 1/2 tablespoons rosemary, chopped fine
• 1 lemon, lemon zest

Directions:

1. Pre-cook the green beans in a large pot of boiling, salted water. When tender, place the beans in iced water, drain, and reserve.
2. In a large sauté pan, heat 1/4 cup of olive oil. Add minced garlic and cook gently until the garlic begins to color slightly.
3. Add 1/3 teaspoon (or more if you like) of pepper flakes, chopped rosemary and the zest of 1 lemon. Sauté briefly to mingle the flavors and then add the beans. Continue to cook until the beans are hot and nicely coated with the seasonings.
4. Squeeze lemon over the top.

Yield:

6 servings (3/4 cup)

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Most people think of carotenoids as the pigment found in orange/red plants such as carrots and tomatoes. However, green beans also contain beta-carotenes. In addition, green beans contain important phytonutrients such as Vitamin K, manganese, Vitamin C, fiber, folate, and B-vitamins.

Increasing your vegetable and fruit intake can reduce the risk of heart disease, high blood pressure, some forms of cancer, and obesity. By consuming a vegetable-rich diet, people naturally avoid substances such as saturated fat and cholesterol, both of which contribute to heart disease and cancer.