Wednesday, June 1, 2011

Balsalmic Green Beans & Cherry Tomatoes

This is such a fresh, easy side dish that looks fancy.  The flavors are surprisingly pretty outstanding together.  The recipe comes from Eating Well.  Its very easy not to mess this up so don't feel like you have to stick to the recipe as far as measuring goes, I pretty much just eyeball everything.

2 teaspoons extra-virgin olive oil, divided
1 pound green beans, trimmed
1/2 cup water
2 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
1 tablespoon balsamic vinegar
Salt & freshly ground pepper, to taste

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.

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