email this pageIngredients
3 pounds green beans, trimmed and halved crosswise
1/4 cup extra virgin olive oil, divided
6 garlic cloves, minced, divided
3 large shallots, finely chopped, divided
1 pint grape tomatoes, halved, divided
6 teaspoons sugar, divided
6 teaspoons balsamic vinegar, divided
1 teaspoon dried marjoram, divided
1 teaspoon dried basil, divided
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Instructions
1/4 cup extra virgin olive oil, divided
6 garlic cloves, minced, divided
3 large shallots, finely chopped, divided
1 pint grape tomatoes, halved, divided
6 teaspoons sugar, divided
6 teaspoons balsamic vinegar, divided
1 teaspoon dried marjoram, divided
1 teaspoon dried basil, divided
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add green beans, return to a boil and cook 3 minutes; drain.
2. Heat half the oil in a large nonstick skillet over medium-high heat. Add half the garlic and half the shallots; cook 2 minutes. Add half the tomatoes and 3 teaspoons sugar; cook 2 minutes or until just beginning to wilt. Stir in half the green beans, balsamic vinegar, marjoram and basil; cook 2 minutes or until heated through. Transfer to a bowl and keep warm. Repeat with remaining ingredients. Sprinkle with salt and pepper. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006
Nutritional Information
2. Heat half the oil in a large nonstick skillet over medium-high heat. Add half the garlic and half the shallots; cook 2 minutes. Add half the tomatoes and 3 teaspoons sugar; cook 2 minutes or until just beginning to wilt. Stir in half the green beans, balsamic vinegar, marjoram and basil; cook 2 minutes or until heated through. Transfer to a bowl and keep warm. Repeat with remaining ingredients. Sprinkle with salt and pepper. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006
Per serving: 90 calories, 5g fat, 3g prot., 12g carbs., 4g fiber, 300mg sodium.
