Sautéed Green Beans and Brussels Sprouts with Chile and Mint Recipe
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Directions:
- Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
- Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
- Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.
- Cooks' notes: Green beans can be boiled 1 day ahead and chilled in a sealable bag lined with damp paper towels. Brussels sprouts can be cut 1 day ahead and chilled in a sealable bag lined with damp paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.01 Kcal (423 kJ) | ||
| Calories from fat | 47.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Sodium | 25.04mg | 1% | |
| Potassium | 454.1mg | 10% | |
| Total Carbs | 11.69g | 4% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 79.4mg | 132% | |
| Iron | 5.1mg | 28% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.15 Kcal (269 kJ) | ||
| Calories from fat | 30.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 8% | |
|---|---|---|---|
| Sodium | 15.9mg | 1% | |
| Potassium | 288.39mg | 10% | |
| Total Carbs | 7.42g | 4% | |
| Sugars | 2.16g | 14% | |
| Dietary Fiber | 3.28g | 21% | |
| Protein | 2.34g | 7% | |
| Vitamin C | 50.4mg | 132% | |
| Iron | 3.2mg | 28% | |
| Calcium | 37.4mg | 6% | |
* 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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