| |
| INGREDIENTS |
| 1¼ lb |
petite fresh green beans, trimmed |
| 1 tsp |
olive oil |
| ½ tsp |
shallot, minced |
| ¼ tsp |
garlic, minced |
| ½ c |
cherry tomatoes, halved |
| ¼ tsp |
salt |
| |
fresh ground black pepper |
|
|
|
| RECIPE |
- Blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Immediately submerge into an ice bath to stop the cooking process.
When cooled completely remove from water and drain.
- Place olive oil in a large sauté pan over medium heat.
- Add shallot and garlic, sauté until translucent.
- Add blanched green beans; sauté for 3 minutes while stirring.
- Add tomatoes and sauté for 1 minute.
- Season with salt and fresh ground black pepper.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
62 |
|
| Total Fat |
1 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
11 mg |
|
| Total Carbohydrates |
12 g |
|
| Fiber |
5 g |
|
| Protein |
3 g |
|
|
|
