Green Bean and Tomato Saute
- Yield: 6 servings
- Prep: 10 mins
- Cook: 30 mins
Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.
Ingredients
- -- Kosher salt for salting water
- 1 1/2pounds fresh French-style green beans, trimmed
- 2tablespoons extra-virgin olive oil
- 3-- garlic cloves, minced
- 1large shallot, minced
- 1cup ripe grape tomatoes, halved
- 1tablespoon sugar
- 1tablespoon balsamic vinegar
- 1/2teaspoon dried marjoram
- 1/2teaspoon dried basil
- 1/4teaspoon salt
- -- Coarsely ground black pepper
Instructions
- Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
- Remove green beans and plunge immediately into a large bowl of ice water. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
- Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.
Recipe by Marge Perry and David Bonom.
Nutritional Info *per serving
- Calories 90
- Glycemic Load 1.43
- Fat 5g
- Saturated Fat .5g
- Polyunsaturated Fat .5g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 150mg
- Potassium 310mg
- Carbohydrate 12g
- Fiber 3g
- Sugars 7g
- Protein 2g
- Trans Fat 0
- Vitamin A 20%
- Vitamin C 30%
- Calcium 4%
- Iron 8%
