| | Directions | | 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. 4 servings, 1 cup each. |
|
|
| 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 |
| |
| |
