Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest
How To Saute Green Beans and Potatoes

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Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest

1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed and blanched
2 teaspoons fresh-squeezed lemon juice
Salt

In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.

In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.

Serve warm.

For a mail entree dish: Add 3/4 pound diced, pre-cooked chicken breast, or peeled  cooked shrimp, to skillet along with potatoes and beans.

Makes 6 servings.

Per Serving: 162 calories; 16 g carbohydrates; 10 g fat; 0 mg cholesterol; 52 mg sodium; 4 g fiber; 3 g protein; 439 mg potassium; 24 mg vitamin C.