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
- Â¼ cup white wine
- 2 Tbsp red wine vinegar
- Season To Taste with salt and pepper
- Â½ 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 sautÃ© 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.