Green Beans Sauté

1 lb fresh or frozen green beans, cut in 1-inch pieces
1 Tbsp vegetable oil
1 large yellow onion, halved lengthwise, thinly sliced
1/2 tsp salt
1/8 tsp black pepper
1 Tbsp fresh parsley, minced

1. If using fresh green beans, cook in boiling water for 10–12 minutes or steam for 2–3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first.
2. Heat oil in large skillet. Sauté onion until golden.
3. Stir in green beans, salt, and pepper. Heat through.
4. Before serving, toss with parsley.

Parmesan Green Beans

A side dish so tasty, children won’t even know it’s good for them

1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove) (or ¼ tsp garlic powder)
1 small onion, thinly sliced (about ½ C)
1 bag (16 oz) frozen green beans
1 C low-sodium chicken broth
¼ C grated parmesan cheese
¼ tsp ground black pepper

1. Combine olive oil and garlic in a large saucepan. Cook until
garlic is soft, but not browned (about 30 seconds).
2. Add onion, and continue to cook for about 5 minutes over
medium heat until soft.
3. Add green beans and chicken broth. Bring to a boil and
simmer for 2 minutes, until the beans are heated through.
4. Sprinkle with parmesan cheese and pepper, and serve.

Garlicky Green Beans

Makes about 4 1-cup servings

These green beans have a delicious Asian flair.

1 pound fresh green beans
2 teaspoons toasted sesame oil
8 large garlic cloves, minced
2 tablespoons seasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
2 tablespoons water
1/4 teaspoon black pepper

Rinse beans, remove stems, then steam until just tender,
about 10 minutes. Set aside. Heat oil in a non-stick skillet and cook garlic, stirring constantly, 1 minute. Stir in vinegar, soy sauce, water, and cooked beans. Sprinkle with black pepper and cook, stirring constantly, until very hot, about 2 minutes.