Directions:
- 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
- 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
- 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
- Per serving: 200 calories, 32 g carbohydrates, 9 g protein, 6 g fat, 5 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.46 Kcal (1070 kJ) | ||
| Calories from fat | 21.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 120.34mg | 5% | |
| Potassium | 974.56mg | 21% | |
| Total Carbs | 46.67g | 16% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 13.37g | 53% | |
| Protein | 12.96g | 26% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 13.5mg | 75% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 125.52 Kcal (526 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 4% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 1% | |
| Sodium | 59.13mg | 5% | |
| Potassium | 478.87mg | 21% | |
| Total Carbs | 22.93g | 16% | |
| Sugars | 3.85g | 31% | |
| Dietary Fiber | 6.57g | 53% | |
| Protein | 6.37g | 26% | |
| Vitamin C | 16.6mg | 56% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 6.6mg | 75% | |
| Calcium | 33.8mg | 7% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
