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Green Beans 'n' Celery

By: Marian Platt  
"Mariam Platt of Sequim, Washington dresses up crisp-tender green beans with celery, pimiento, Parmesan cheese and sunflower kernels. This quick side makes a nice complement to any entree, particularly Italian dishes."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 64 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 celery rib, chopped
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 tablespoons sunflower kernels
  • 1 tablespoon butter or stick margarine
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.

Footnotes

  • Nutritional Analysis: One serving (3/4 each) equals 87 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 317 mg sodium, 7 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by pk 
I didn't have any sunflower seeds, so I substituted pine nuts and it worked well. MORE

 
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