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
Cooking Directions
Step 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. 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.
Nutrition Info
- Serving: Per serving
- Calories: 71
- Carbohydrates: 11g
- Fat: 3g
- Protein: 3g
- Dietary Fiber: 5g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 379mg
- Sodium: 157mg
- Exchanges: 2 vegetable, 1/2 fat
- Carbohydrate Servings: 1/2