4 servingsPrep Time
1 cup: 1-inch pieces fresh-cut green bean
1 cup: sliced carrots
1 1/2 tablespoons: butter
4: green onions, minced
1 (1 inch) piece: fresh ginger, minced
1 cup: thinly sliced kale without rib
2 slices: cooked bacon, crumbled
2 tablespoons: ground almonds
1 tablespoon: light agave syrup
: salt to taste
Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.
Calories: 171 kcal
Carbohydrates: 12.7 g
Cholesterol: 21 mg
Fat: 12.4 g
Fiber: 3.2 g
Protein: 4 g
Sodium: 278 mg