Summer is a great time to enjoy your greens. Because fresh vegetables are so abundant this time of year, it's easy to add a variety of healthy, great-tasting ones to your plate. The inspiration for this recipe comes from veggies harvested in local gardens and organic seasonings that give you a fresh side dish packed with flavor. Green beans (also called string beans) and cherry tomatoes are at their peak during summer. Green beans have recently been touted for their antioxidant capacity from studies. These slender veggies feature lutein, beta-carotene, quercetin and flavonoids. They are also a natural source of the mineral silicon, which is important for bone health and connective tissue. Vitamins K, C and A plus manganese, potassium and fiber can also be found in green beans.
Time: 30 minutes
Serving size: 1 cup
- 5 cups green or yellow beans, cut in half
- 4 tablespoons extra virgin olive oil, cold pressed
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon parsley leaves
- 1 teaspoon basil leaves
- 1 teaspoon thyme leaves
- 1 teaspoon oregano flakes
- Steam green or yellow beans for seven to 10 minutes until they reach desired tenderness. Set beans aside.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add crushed red pepper flakes and cook for one minute.
- Add garlic cloves, cherry tomatoes and seasonings to the extra virgin olive oil. Turn down to low heat and simmer uncovered for 10 minutes.
- Add beans to the mixture and heat through, approximately eight to 10 minutes.
Nutrition Facts (per serving):
- Calories 125
- Fat 10 grams
- Protein 2 grams
- Sodium 8 milligrams
- Carbohydrates 8 grams
- Fiber 3 grams