Ingredients
- 1 pound petite green beans, washed and trimmed
- 1/2 large sweet onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon thyme, fresh, minced
- 1 tablespoon parsley, fresh, minced
- 1 teaspoon dijon mustard
- 1/4 cup chicken broth
- 1 tablespoon lemon juice, fresh
- 4 tablespoons walnuts, toasted and chopped
- 4 tablespoons gorganzola cheese, crumbled
- salt and pepper to taste
Make it step by step
- Heat olive oil in non-stick skillet over medium heat. Add onion, garlic and green beans. Cover and cook 8 – 10 minutes until beans are crisp-tender.
- Whisk together thyme, parsley, dijon and chicken broth. Add to pan when veggies are crisp-tender and cook another 2 – 3 minutes to allow broth to reduce a bit
- Remove from heat and allow to cool for 5 minutes so that the cheese doesn’t completely melt when sprinkled on top.
- Toss with lemon juice, and top with toasted walnuts and cheese.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kristi Rimkus, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.