Green beans are on your shopping list for Thanksgiving dinner, right? Now that we think of it, they might just be the only green item on the dinner spread. Green beans are loaded with nutrients (vitamin k, vitamin c, and folate to just name a few) so we're glad they're a part of the feast! But why ruin a perfectly healthy veggie with that traditional casserole (yes, we're guilty, we've made it every year too). This year we wanted to try something new and fresh with lots of flavor and even more nutrients. So we're adding in some tomato (lycopene, vitamin A, vitamin C, again we could go on and on) and basil to give you the perfect combo for a healthy flavorful side dish!
1 1/2 pounds fresh green beans, trimmed (give the trimming job to one of your kids!)
1 tablespoon olive oil
3 large shallots, sliced
2 garlic cloves, minced
1 can diced tomatoes
1/4 cup vegetable broth
3 tablespoons freshly sliced basil
Salt and pepper to taste
1 | Cook green beans in a pot of boiling water for a few minutes. Rinse in ice water to retain fresh green color, drain and set aside.
2 | Heat oil in a large skillet over medium heat. Add shallots and garlic. Saute about 2 minutes. Add the tomatoes and cook and stir for another 3 minutes. Add the beans and cook until tender (about 10 minutes). Stir occasionally as the juices evaporate. Stir in broth and basil and let simmer for a few more minutes. Add salt and pepper, transfer to a serving dish and enjoy! You can even top it with a little lemon juice or parmesan for a bit more flavor.
Recipe adapted from here.