Directions:
- Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
- In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.42 Kcal (663 kJ) | ||
| Calories from fat | 142.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 24% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 6% | |
| Sodium | 137.29mg | 6% | |
| Potassium | 85.74mg | 2% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.61 Kcal (488 kJ) | ||
| Calories from fat | 104.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 24% | |
|---|---|---|---|
| Cholesterol | 14.05mg | 6% | |
| Sodium | 101.06mg | 6% | |
| Potassium | 63.11mg | 2% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 1.22g | 7% | |
| Dietary Fiber | 1.4g | 8% | |
| Protein | 1.41g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 5% | |
| Calcium | 14.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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