Green Bean Bundles with Garlic Browned Butter

Green Bean Bundles with Garlic Browned Butter

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From: EatingWell Magazine, November/December 2013

This green bean recipe is impressive-looking but simple to make. The bundles make a wonderful addition to a holiday table or a fun presentation to liven up any dinner party menu.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound thin green beans or haricot verts, trimmed
  • 24 long, thin slices red bell pepper
  • 8 long, thin scallions
  • 2 tablespoons butter
  • 2 cloves garlic, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon flaked sea salt, such as Maldon
  • Freshly ground pepper to taste

Preparation

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  1. Bring 1 inch of water to a boil in a large pan fitted with a steamer basket. Steam green beans and bell pepper until tender-crisp, 3 to 5 minutes. Trim whites off scallions and place the 8 long greens on the vegetables in the steamer during the last minute of cooking to soften. Transfer the vegetables to a large plate.
  2. Divide the beans into 8 portions (10-14 beans each). To make a bundle, lay a scallion green on your work surface and place 1 portion of beans and 3 pieces bell pepper across it. Wrap the green around the vegetables and tie a knot to secure the bundle. Transfer to a serving platter. Repeat with the remaining vegetables.
  3. Melt butter in a small skillet over medium heat; smash garlic flat, add to the pan and cook, swirling often, until the butter is nutty brown, 2 to 4 minutes. Discard the garlic. Stir in oil. Serve the bundles drizzled with the butter and sprinkled with salt and pepper.
  • Make Ahead Tip: Keep assembled bundles warm in a 225°F oven for up to 15 minutes; brown the butter (Step 3) and hold until ready to serve. Reheat if necessary.

Nutrition information

  • Serving size: 1 bundle
  • Per serving: 73 calories; 5 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 2 g protein; 38 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 1269 IU vitamin A; 35 mg vitamin C; 39 mg calcium; 1 mg iron; 64 mg sodium; 170 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

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