Title: Green Beans with Garlic
Categories: Vegetable Ethnic Jewish
Yield: 8 Servings

3	lb	Green beans; trimmed
2	tb	Olive oil
2	tb	Fresh lemon juice
1	ts	Garlic; minced
1	ts	Thyme, fresh
1/2		Lemon; thinly sliced for garnish

Bring a large pot of salted water to boil over high heat. Add beans and cook until just tender-crisp, about 5 minutes. Drain beans and rinse under cold water to stop cookinf process; drain well and pat dry. Just before serving, heat olive oil in heavy skillet over medium heat. Add beans and cook, stirring constantly, until just heated through. Add lemon juice, garlic and thyme and cook one minute, tossing gently. Transfer to heated dish. Garnish with lemon slices and serve.

per serving: 93 cal: 3 g prot, 14g carb, 4g fat(36%)

Source: Miami Herald 3/30/95

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