Adapted by #FullPlateByJay from recipe by Giada De Laurentis; Prepared for the Velin Family on Dec. 25, 2014 and Dec. 25, 2015 in Shoreline, WA
This bright green and red dish makes a perfect side for Christmas. With wonderful flavor to go with almost any meal the rest of the year. This recipe serves six, so just double it for a crowd.
Ingredients
1½ pounds fresh green beans, trimmed
2 T. butter
1 T. olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 pint cherry tomatoes (quartered) or grape tomatoes (halved)
¼ cup dry white wine or dry vermouth
2 T. thinly sliced fresh basil (14 - 16 large leaves)
1 tsp. Mrs. Dash
½ tsp. seasoned salt
½ tsp freshly ground black pepper
½ tsp. lemon zest, freshly grated
Instructions / Method
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saut'e until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes.
Stir in the wine and basil. Season with salt, Mrs. Dash, pepper (adjust to taste), and lemon zest. Simmer two minutes longer. Transfer to a serving bowl, and serve.
Nutritional analysis per serving (6 servings)
120 calories; 6.3 grams fat; 2.8 grams saturated fat; 10 milligrams cholesterol; 35 grams carbohydrates; 3 grams dietary fiber; 4.2 grams sugars; 16 grams protein; 375 milligrams sodium