EatingWell: A pop of color for your table
1/4 teaspoon salt
2 tablespoons whole-grain mustard
1/4 teaspoon ground pepper
Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Add shallot and green beans to the pan. Cook, stirring, until fragrant, 1 to 2 minutes. Add water and salt. Cover and cook until the beans are tender and the water has evaporated, about 8 minutes.
Remove from heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.
Recipe nutrition: Per serving: 81 calories; 4 g fat (1 g sat, 0 g mono); 7 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 4 g total sugars; 4 g protein; 3 g fiber; 358 mg sodium; 252 mg potassium.
Nutrition Bonus: Vitamin C (24 percent daily value), Vitamin A (16 percent dv)
1/2 Carbohydrate Serving(s)
Exchanges: 2 vegetable, 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
