Here’s a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire.

Makes 4 servings, 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

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

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.

NUTRITION INFORMATION: Per serving: 71 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 5 g fiber; 157 mg sodium; 379 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin K (26% dv), Vitamin A (18% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat

I don't often make a 'recipe' for veggies as I love them plain...and this is a little fussy for my taste - BUT it's worth every bit of work as it is DELICIOUS! I like to have the leftovers for lunch with plain rice.

Anonymous, Springfield, VA

This recipe was easy and delicious! I'm not a big tomato fan, but they were good in this recipe.

, Lackawanna, NY

This veg was great till I added the balsamic vinegar then my son would not eat them. So I left it out and they were fine with them.

Mrs Blandford, Dymock, GL