This is a great green vegetable dish that can be served with anything from steak to meatloaf to salmon. I often make this as a side dish for my meal clients and I also have served it when I am catering a dinner party.
- 1 1/2 lb green beans, trimmed
- 1 Tbsp extra virgin olive oil
- 1/2 white onion, small diced
- 2 garlic cloves, minced
- 1 package cherry or grape tomatoes, cut in half
- ¼ cup white wine
- 2 Tbsp red wine vinegar
- Season To Taste with salt and pepper
- ½ cup fresh basil leaves
- Set up a medium sized pot with a steamer basket, a small amount of water in the bottom, and a lid. Bring to a simmer. Steam trimmed green beans until they are bright green and tender but with a slight crunch. Turn the heat off and keep the beans warm.
- Meanwhile, heat oil in a large skillet. Add onion and garlic and sauté until onion softens slightly. Add tomatoes and cook until the skins start to shrivel. Add the white wine and reduce until almost dry.
- Add the beans and cook until beans are tender, stirring and tossing occasionally, about 3 minutes. Season with red wine vinegar, salt and pepper.
- Chiffonade the basil by stacking the leaves on your cutting board with a large leaf on the bottom of the stack. Roll the leaves horizontally and cut very thin slices from the roll. Stir into the bean and tomato mixture. Serve hot.