Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a large non stick skillet bring an inch of water to boil. add beans and cook uncovered until beans are still crisp (about 5 minutes). drain beans. place green beans on a serving platter and keep warm. add olive oil to the skillet plus vinegar and pepper. when this mixture is sizzling stir in the nuts. drizzle sauce over the beans. garnish with lemon wedges and serve.

Target recipe: in a small saucepan, combine orange juice, balsamic vinegar, orange zest and ginger. simmer over medium heat until syrupy and reduced by half. (if you have access to a really good-quality, syrupy, aged balsamic vinegar, reduce the orange juice by half with the zest and ginger, then add 1-2 tbsp of the good vinegar off heat.). in a small, dry skillet, toast almonds over medium-low heat until lightly browned. stir very often to prevent burning. as soon as you begin to smell nuts, pour out onto a sheet pan or plate and spread out to cool. steam or microwave green beans until tender-crisp. toss green beans and cranberries with glaze until coated. sprinkle with almonds and serve.