Who does not love fresh, healthy ingredients? I love this. This side dish is so easy, I have all of these ingredients everyday, hopefully you do too. You will love the flavors and this makes a great side to any meal really. Green beans bring back special memories for me every single time I eat, see, or touch one. My dear grandparents had an incredible garden and when I would visit them every summer (visiting them was always the highlight of our summers), we would pick green beans together and make dinner together. The coolest thing is that the green beans were usually purple and as a kid I thought it was so groovy! NOTE: I think it is important to not over cook the green beans because the added crunch really makes this dish crisp and fresh.You can complete the recipe through step three ahead of time, then finish the dish off just before serving.
- 1 1/2 lb green beans, trimmed and cut into approximately 2" lengths
- 3 tbs extra virgin olive oil
- 1/3 c thinly sliced garlic (about 10 cloves)
- 1 c halved cherry or grape tomatoes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried mixed Italian herbs, such as thyme, rosemary, and oregano, or fresh is great if you have it
- 1/2 tsp crushed red pepper, optional
- 1/2 c reduced-sodium vegetable broth
- Bring large pot of salted water to a boil. cook beans until just tender, about 5 minutes.
- Fill medium bowl with ice water. Drain beans and add to water to cool, about 3 minutes. Drain again and set aside.
- Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add garlic and cook, stirring, until lightly toasted, about 1 minute. Add tomatoes (being careful to prevent oil from spattering), salt, pepper, herbs, crushed red pepper (if using), and remaining 1 tablespoons oil and cook, stirring frequently, until tomatoes have softened slightly, about 2 minutes.
- Add broth and reserved beans and cook, stirring, until beans are heated through and well coated with garlic and tomatoes, 2 to 3 minutes.