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Phaseolus nanusL. Phaseolus vulgaris, the common bean, [ 3 ] is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family, Fabaceae.
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a 100-gram (3.5-ounce) reference amount, raw green beans supply 31 calories and are a moderate source (range 10–19% of the Daily Value) of vitamin C, vitamin K, vitamin B 6, and manganese, while other micronutrients are in low supply (table).
Full ingredients & instructions are in the recipe card below. 1. Drain green beans in a colander for about 20 minutes. 1. Sauté your chopped bacon over medium-high heat until it is crisp-tender ...
Moringa oleifera is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent and used extensively in South and Southeast Asia. [ 2 ] Common names include moringa, [ 3 ]drumstick tree[ 3 ] (from the long, slender, triangular seed-pods), horseradish tree[ 3 ] (from the taste of the roots, which resembles ...
1. Place the green beans in a steamer basket set over a large saucepan of boiling water. Steam until bright green and crisp-tender, about 5 minutes. 2. In a medium skillet, heat the oil. Add the shallot and cook over high heat, stirring, until softened, about 2 minutes. Add the vinegar and sugar; stir to dissolve the sugar.
Fresh green beans are more than just tasty. With no saturated fat, they are very low in calories and contain vitamins and minerals. ... Home & Garden. Lighter Side. News. Science & Tech. Shopping ...
Catalpa bignonioides is a deciduous tree growing to 25–40 feet (7.6–12.2 m) tall with an equal or greater spread, [8] with a trunk up to 1 metre (3 ft 3 in) diameter, with brown to gray bark, maturing into hard plates or ridges. The short thick trunk supports long and straggling branches which form a broad and irregular head.
Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes.