Follow these steps for perfect results
green beans
trimmed and cut into 2-inch pieces
green onions
sliced
shallot
minced
garlic cloves
minced
fresh rosemary
minced
olive oil
grape tomatoes
halved
fresh basil
minced
salt
pepper
Trim and cut green beans into 2-inch pieces.
Place green beans in a steamer basket.
Place the steamer basket in a large saucepan over 1 inch of water.
Bring the water to a boil.
Cover the saucepan and steam for 4-5 minutes, or until the green beans are crisp-tender.
While the green beans are steaming, slice the green onions.
Mince the shallot.
Mince the garlic cloves.
Mince the fresh rosemary (or crush dried rosemary).
Halve the grape tomatoes.
Mince the fresh basil (or use dried basil).
In a large skillet, heat olive oil over medium heat.
Saute the onions, shallot, garlic, and rosemary in the oil until the vegetables are tender.
Add the steamed green beans, tomatoes, basil, salt, and pepper to the skillet.
Saute for 2-3 minutes longer, or until heated through.
Serve immediately.
Expert advice for the best results
Don't overcook the green beans; they should be crisp-tender.
Adjust the amount of garlic and rosemary to your preference.
For a richer flavor, add a splash of balsamic vinegar at the end.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time; steam beans and chop vegetables in advance.
Serve in a warm bowl, garnished with a sprig of fresh rosemary.
Serve as a side dish with grilled chicken or fish.
Pair with a crusty bread to soak up the sauce.
The acidity of the rosé complements the tomatoes and herbs.
Discover the story behind this recipe
Highlights fresh, seasonal ingredients and simple cooking techniques.
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