Preparation: 20 minutes
Ingredients:
• 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
Directions:
1. 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.
2. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
3. 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.
4. Remove from heat; stir in vinegar, salt and pepper.
Yield 4 servings
Serving Size: 1 cup
Nutrition Information
Calories 71
Fat 3 g
Cholesterol 0 mg
Carbohydrates 11 g
Protein 3 g
Fiber 5 g
Sodium 157 mg
