Vegetables > Tomato >
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Green Beans w/Sun-Dried Tomatoes & Goat Cheese
1 pound of green beans trimmed, and cut into 1" pieces
2 tablespoons of extra-virgin olive oil
2 leeks, white and 1" of green thinly sliced
2 garlic cloves finely chopped
1/2 cup of white wine
2 tablespoons of oil-packed sun-dried tomatoes drained, and coarsely chopped
2 teaspoons of chopped fresh thyme = (or 3/4 teaspoon of dried thyme)
Salt to taste
Freshly-ground black pepper to taste
4 ounces of soft goat cheese crumbled
Cook green beans in a large saucepot of lightly salted boiling water until crisp-tender, about 5 minutes. Drain and cool.
Heat oil in a large skillet over medium-high heat. Add leeks and cook 5 minutes, until softened; add garlic and cook 1 minute more. Add wine, tomatoes and thyme.
Increase heat to high and bring to a boil. Boil 2 minutes until most of the wine evaporates. Mix in green beans. Season to taste with salt and pepper.
Transfer to a bowl; gently stir in goat cheese. Serve immediately.
This recipe yields 6 servings.
Carbohydrates: 11 grams
Net Carbs: 8 grams
Fiber: 3 grams
Protein: 5.5 grams
Fat: 9 grams
Calories: 154
Formatted for MC6 06-21-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 76 Calories; 5g Fat (61.0% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.
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