Green Bean and Tomato Sauté

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/29/2020

This fresh green bean saute is packed with flavor thanks to marjoram and basil. The perfect warm-weather side dish!

Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.

40 min Prep: 10 min Cook: 30 min
Serves: 6 Save

Ingredients (12)

  • Kosher salt for salting water
  • 1 1/2 pound fresh French-style green beans, trimmed
  • 2 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 large shallot, minced
  • 1 cup ripe grape tomatoes, cut into halves
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Directions

  1. Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
  2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
  4. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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