Green Beans With Sunflower Seed Kernels
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Chervil||1⁄2 Teaspoon, dried|
|Savory||1 Pinch, dried|
|Dried thyme||1 Pinch|
|Green beans||1 Pound|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sunflower seed kernels||1⁄4 Cup (4 tbs)|
Melt butter in a small saucepan and add marjoram, basil, chervil, savory, and thyme.
Wash beans, remove ends, and break into 1-inch pieces.
In a large skillet, add just enough water to cover the bottom of the pan and bring to a boil.
Add parsley, chives, garlic, and beans and cook until beans are just tender crisp.
Pour off excess water.
Add herb butter and sunflower kernels.
Stir to coat beans and toss over medium heat a few minutes, until well mixed.
Serving size: Complete recipe
Calories 674 Calories from Fat 463
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 29.5 g147.7%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 50.4 mg2.1%
Total Carbohydrates 43 g14.4%
Dietary Fiber 20.9 g83.5%
Sugars 7.4 g
Protein 14 g28%
Vitamin A 79.4% Vitamin C 58.5%
Calcium 22.9% Iron 38.3%
*Based on a 2000 Calorie diet