Categories: Veggie Side Dish

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into 2" lengths
• 1/4 cup extra virgin olive oil
• 1/3 cup thinly sliced garlic (about 10 cloves)
• 1 cup halved cherry or grape tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried mixed Italian herbs such as thyme, rosemary, oregano.
• 1/2 cup reduced-sodium chicken broth

Directions

1. Bring large pot of salted water to a boil. Cook beans until just tender, about 5 minutes.

2. Fill medium bowl with ice water. Drain beans and add to water to cool, about 3 minutes. Drain again and set aside.

3. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add garlic and cook, stirring, until lightly toasted, about one minute. Add tomatoes, salt, pepper, herbs, and remaining 2 tablespoons oil and cook, stirring frequently, until tomatoes have softened slightly, about 2 minutes.

4. Add broth and reserved beans and cook, stirring, until beans are heated through and well coated with garlic and tomatoes, 2 to 3 minutes.

Email to a friend | Print this recipe | Back