Green Beans With Sun-Dried Tomatoes And Goat Cheese

By á-170456

Ingredients

• 1 pound green beans trimmed, and cut into 1" pieces
• 2 tablespoons extra-virgin olive oil
• 2 leeks, white and 1" of green thinly sliced
• 2 garlic cloves finely chopped
• 1/2 cup white wine
• 2 tablespoons oil-packed sun-dried tomatoes drained, and coarsely chopped
• 2 teaspoons chopped fresh thyme (or 3/4 tspn dried thyme)
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ounces soft goat cheese crumbled

Details

Servings 6

Preparation

Step 1

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