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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
