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 the veggies harvested in our local gardens and organic seasonings to give you a fresh side dish packed with flavor. Green beans (also called string beans) and cherry tomatoes are at their peak during this part of summer. Green beans have recently been touted for their antioxidant capacity from studies. These slender veggies deliver lutein and beta-carotene, along with 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 all 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 cloves garlic, 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 beans for 7–10 minutes, until they reach desired tenderness. Set beans aside.
- Over medium heat, heat the olive oil in a large skillet. Add crushed red pepper flakes and cook for one minute.
- Add garlic, tomatoes and seasonings to olive oil. Turn down heat to low and simmer, uncovered, for 10 minutes.
- Add beans to the mixture and heat through, approximately 8–10 minutes.
Nutrition Facts (per serving):
- Calories 125
- Fat 10 grams
- Protein 2 grams
- Sodium 8 milligrams
- Carbohydrates 8 grams
- Fiber 3 grams