By Jacqui Kolar Sides
September 2, 2017
Tasty with brightly colored green beans and tomatoes; a treat for your senses.
1 tablespoon extra-virgin olive oil
2 tablespoons grass-fed butter, ghee or dairy substitute
1 pound green beans, trimmed
1½ cups grape or cherry tomatoes, halved
2 garlic cloves, minced
1 tablespoon balsamic vinegar
Kosher or fine sea salt, to taste
Freshly ground pepper, to taste
1Heat large skillet over medium-high heat for 3 minutes
2Add oil and butter
3When the butter has melted, add green beans, tomatoes and garlic
4Let sit for 90 seconds, undisturbed
5Toss and cook for another 2-3 minutes or until tomatoes start breaking down.
6Add the vinegar
7Season with salt and pepper to taste
8Toss to coat
9Serve
I use all organic ingredients
Recipe as seen in July-August issue of Simply Gluten-Free Magazine
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