- 2 tablespoons olive oil
- 1 jalapeno pepper, thinly sliced
- 1 shallot, thinly sliced
- 1 pound fresh green beans, cut into 2-inch pieces
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- In a large skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir 2-3 minutes or until tender. Add beans and salt; cook and stir 8-10 minutes longer or until beans are tender, reducing heat if necessary. Drizzle with lemon juice. Serve immediately.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1/2 cup: 106 calories, 7g fat (1g saturated fat), 0 cholesterol, 303mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.