Ingredients40 m servings 171 cals
- 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.
Per Serving: 171 calories; 12.4 g fat; 12.7 g carbohydrates; 4 g protein; 21 mg cholesterol; 278 mg sodium. Full nutrition
ReviewsRead all reviews 7
made it as directed.....except that I cooked the beans and carrots ahead of time and put aside.....mixed it all together for 10-15 minutes before serving....I never thought beans and carrots cou...
This was really good, and wife raved about it and me! LOL. Kids ate it too. Great way to get the kale into us/them. Thank you for the recipe.
I didn't make any changes but in future I would add a bit more Kale. I made this for my supper club and it was a hit. Since I had to transport this dish, I cooked the carrots & beans ahead o...
Hard to get my husband to eat green beans and carrots but he liked this dish. I did fry the onions in the same pan as I fried the bacon so the crumbles were an additional touch. I also used 1/2 ...
I needed to bring a veggie dish to a dinner so I went out to the garden to see what was there. Carrots, green beans, kale, and onions. I didn't expect to find a recipe that included all three bu...
To be honest, halfway into cooking this recipe I started thinking that it's probably a prank. The ingredients just didn't make sense to me. I'm glad to say I was wrong and it came out really goo...