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Green Beans with Tomatoes and Parmesan

February 21, 2015

Delicious green beans!  Serve with Pecan Crusted Herb Chicken for a delicious and healthy meal!  Kevin’s version of “Greens with Tomatoes and Parmesan” from Low Salt Cookbook is brought to you by Kevin’s Crew/Backers.

1 lb. fresh green beans

2 tsp. olive oil

1 large tomato, peeled and sliced into 8 wedges

1/4 tsp. garlic powder

1/2 tsp. Italian seasoning

2-3 tbsp. Parmesan cheese

Fill a Dutch oven half full of water.  Bring to a boil over high heat.  Drop green beans into water and cook for about 10 minutes or until crisp tender.  Drain well in a colander.  In a large skillet, heat the oil.  Stir in the greens, tomatoes, and seasoning.  Cook for 3-5 minutes, or until the tomatoes are heated through.  Sprinkle with Parmesan.

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