Pan-charred green beans with Tarragon

(Cooking Light, April 2014)

Ingredients

• 8 ounces fresh green beans washed and trimmed
• Cooking spray
• 1 1/2 teaspoons butter
• 1 Tablespoon apple cider vinegar
• 2 teaspoons chopped fresh tarragon
• 1/4 teaspoon kosher salt

Preparation

1. Heat a medium, heavy skillet (not non-stick) over high heat for 2 minutes. (Cast iron would work well)
2. Coat pan with cooking spray. Immediately add beans to pan, shaking them into a single layer; cook without stirring 2 minutes or until beans are very lightly charred. Cook for about 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.
3. Remove pan from heat. After resting beans for 1 minute, add butter, tossing to melt and coat, and then add vinegar and toss to coat.
4. Add tarragon and salt, toss to mix.

1. Serves 4: per serving, 33 cal, 1.8 gm fat, 1 gm protein, 4 gm carb, 2 gm fiber, 136 mg sodium.