Green Beans with Tarragon, Mustard and Sunflower Seeds

6 tablespoons (¾ stick) butter

2 pounds green beans, trimmed

1 teaspoon kosher salt

3 tablespoons chopped fresh tarragon

2 tablespoons Dijon mustard

1 lemon, zested

¼ cup toasted sunflower kernels

In a large deep skillet, melt the butter over medium heat. Cook the butter for 5 minutes, or until it is toasty and fragrant. Add the green beans and salt, then stir to coat. Cover and cook for 8 to 10 minutes, stirring occasionally, or until the green beans are just tender. Stir in the tarragon, mustard, lemon zest and sunflower kernels. Serve hot.

Serves eight.

Nutrition values per serving: 140 calories, 11 g fat (6 g saturated, 0 trans), 25 mg cholesterol, 10 g carbohydrates, 3 g fiber, 4 g sugar, 3 g protein, 340 mg sodium.

Associated Press