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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Summer Corn and Green Beans with Herb Butter
Original recipe: coleycooks.com
INGREDIENTS:
- 1/2 lb fresh green beans, any variety (yellow wax beans and haricot verts are lovely!)
- 4 ears fresh corn, shucked
- 5 tablespoons butter (salted or unsalted is fine)
- salt and pepper, to taste
- 1 cup various fresh herbs, finely chopped, such as basil, chives, thyme, rosemary, tarragon, chervil, marjoram and parsley
DIRECTIONS:
- Bring a large pot of water up to a boil, then add a generous amount of salt. Drop in the green beans and cook until they’re tender-crisp, about 2 minutes, then transfer to a bowl of ice water. Remove once totally cooled, then drain and set aside.
- Place the corn in the boiling water, then turn off the heat, and cook for about 5 minutes. Transfer to a bowl of ice water, and remove once they’re cool enough to handle. Place a small bowl upside down in a large bowl, and prop a corn cob on top. Run your knife down the side of the cob to remove the kernels, then repeat with the remaining cobs.
- Melt the butter in a large sauté pan, then add the corn and green beans. Season with salt and pepper, then toss the vegetables around until just warmed through. You don’t need to cook them to death. Right before serving, sprinkle 3/4 of the herbs over the vegetables, then toss to evenly incorporate. Taste and adjust the seasoning as needed. Transfer to a serving platter, or serve them right out of the pan. Garnish with the remaining herbs. Serve.
Nutrition Facts: per serving
Servings:8
- Total Fat: 8 g
- Calories 269
- Total Carbohydrates: 15 g
- Protein: 3 g
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