Close
Photo: Jennifer Causey
Active Time:15 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsolive oil1mediumred onion, halved and very thinly sliced2garlic cloves, sliced¼teaspooncrushed red pepper3cupsunsalted chicken stock¾teaspoonkosher salt1 ½poundssmall red and gold potatoes, a strip peeled from the center of each1poundgreen beans, trimmed
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsolive oil
1mediumred onion, halved and very thinly sliced
2garlic cloves, sliced
¼teaspooncrushed red pepper
3cupsunsalted chicken stock
¾teaspoonkosher salt
1 ½poundssmall red and gold potatoes, a strip peeled from the center of each
1poundgreen beans, trimmed
DirectionsHeat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper and cook, stirring frequently, until onion is tender, about 3 minutes.Add stock, salt and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.Originally appeared: Cooking Light
Directions
Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper and cook, stirring frequently, until onion is tender, about 3 minutes.Add stock, salt and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.
Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper and cook, stirring frequently, until onion is tender, about 3 minutes.
Add stock, salt and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.
Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.
Originally appeared: Cooking Light
Rate ItPrint
Nutrition Facts(per serving)198Calories3gFat39gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
