Spicy Skillet Green Beans
| 1 | pound green beans | 1 | teaspoon olive oil |
| 1 | shallot, halved and thinly sliced | 1/2 | teaspoon sugar |
| 1/2 | teaspoon grated lemon zest | 1/2 | teaspoon ground cumin |
| 2/3 | teaspoon salt | 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon cayenne pepper | 1/2 | tablespoon lemon juice |
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Over high heat, bring pot of water to boil. Add green beans; cook 2 minutes. Drain; set aside. In skillet, heat 1/2 teaspoon oil over medium heat. Add shallot & sugar; cook until soft & golden, 5 minutes. Remove from skillet. Increase heat to high & add 1/2 teaspoon oil. Add green beans, zest, cumin, salt, garlic & cayenne. Cook until green beans are slightly blackened, 2-3 minutes. Transfer to serving bowl. Return shallots to pan with lemon juice; reheat, about 1 minute. Sprinkle over green beans. Serves 3. (79 cals.; 3 g. protein; 2 g. fat; 15 g. carbs)
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