Sautéed Green Beans with Bacon
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 111.7 μg | (186 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 10 cups Green beans (rinsed and trimmed)
- kosher salt (to taste)
- 1 ½ cups Bacon (roughly chopped)
- 1 small yellow onion (peeled and finely chopped)
- 1 small Zucchini (rinsed; trimmed and sliced)
- 3 cloves garlic cloves (peeled and minced)
- 1 tsp crushed Red pepper flakes
- 1 Tbsp fresh lemon juice
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Pot mit Deckel, 1 Wooden spoon, 1 Immersion blender, 1 Tablespoon, 1 Fine grater, 1 Measuring cups
Preparation steps
1.
Place green beans in boiling salted water and cook for about 5 minutes, until bright green and tender. Drain the beans and plunge into a large bowl of ice water. to stop the cooking process. Drain the beans well and pat dry.
2.
Cook the bacon in a large skillet until crisp, about 5 minutes. Drain the bacon on absorbent paper towels. Pour off the excess bacon grease, reserving 2 tablespoons in the pan. Add onions and zucchini and saute until soft and tender, about 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 additional minute. Add the green beans and and cook until heated through, about 5 minutes. Return the bacon to the pan, drizzle lemon juice over the the mixture and toss to incorporate. Season with salt and pepper and toss again. Transfer to a serving dish and serve immediately.
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