"Taking a new approach to fresh green beans, steamed with Swanson® Chicken Broth and black pepper, add bacon, and drizzle with a creamy butter-less garlic and dill hollandaise sauce. Makes my mouth water."
Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
Mix Swanson(R) Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
Set a steamer basket insert into a large saucepan. Pour in Swanson(R) Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.
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Per Serving: 121 calories;7.5 g fat;
9.8 g carbohydrates;
5.6 g protein;
170 mg cholesterol;
330 mg sodium.