SKILLET GREEN BEANS AND NOODLES
Make and share this Skillet Green Beans and Noodles recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion and garlic in a skillet sprayed with Pam for 3 minutes.
- Drain the bean liquid into the skiller.
- Add undrained tomatoes, oregan and pepper and bring to boil.
- Cook uncovered over medium heat for 5 minutes.
- Stir in pasta.
- Reduce heat; cover and cook about 12 minutes or until pasta is almost tender.
- Add beans and cook 3 minutes more.
Nutrition Facts : Calories 128.7, Fat 0.7, SaturatedFat 0.1, Sodium 276.5, Carbohydrate 26.2, Fiber 4.6, Sugar 4.9, Protein 5.1
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
GREEN BEAN AND BEEF PASTA SUPPER
It's a success story with a very happy ending when ground beef, green beans and pasta meet up in your skillet, all simmered in a warm, perfectly seasoned sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
- Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), onion, frozen green beans and mushrooms. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
SKILLET GREEN BEANS
These green beans couldn't be easier. Made in my favorite cast-iron skillet, they're seasoned with lemon zest and juice, garlic and Parmesan.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
- Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.
SKILLET-CHARRED GREEN BEANS
These green beans with bagna cauda flavors make a wonderful accompaniment to any meat, fish or chicken dish. The beans are simple to cook and fairly effortless, so do resist the urge to stir too often. Allow them to sit, caramelize and shrivel to bring out all of their natural sweetness. Anchovies are tossed in at the end for a bright, salty hit that complements the sweet beans and shallots. These beans can be made ahead, and are equally delicious warm or at room temperature.
Provided by Kay Chun
Categories easy, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
- Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
- Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
- Transfer to a serving platter and serve warm or at room temperature.
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SKILLET GREEN BEANS - JO COOKS
From jocooks.com
4.5/5 (42)Calories 97 per servingCategory Side Dish
- Prepare the skillet: Heat the skillet over medium heat and melt the butter. Once melted, add the garlic and let it saute for about 30 seconds, or until it becomes aromatic.
- Cook the beans: Stir in the green beans, Italian seasoning, red pepper flakes, salt pepper and broth. Cover the skillet and cook for 10 - 12 minutes; stirring occasionally.
- Finish the dish: Uncover the skillet, turn heat down to medium-low and continue to cook for another 2 to 3 minutes, just until the green beans start to char a bit. Finally, stir in the lemon juice, garnish with parsley and serve warm!
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4.4/5 (68)Total Time 35 minsCategory Main DishCalories 213 per serving
- Add the olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Bring the liquid just to a boil, then cover, reduce the heat and simmer fairly vigorously for about 12 to 14 minutes, stirring occasionally, until the pasta is al dente and a lot of the liquid has absorbed (there will still be a good bit of liquid in the skillet - that’s okay! It will absorb later as the pasta rests).
- Add in the almond milk, lemon zest and arugula. Continue to cook uncovered for about 2 minutes, stirring occasionally, until the arugula is wilted and a touch more of the liquid has absorbed (there will likely still be some!).
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