Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Green beans - trimmed, and Cut into 1" pieces

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 2 Leeks, white and 1" of green - thinly sliced

  4. 2 Garlic cloves - finely chopped

  5. 1/2 cup 118ml White wine

  6. 2 tablespoons 30ml Oil-packed sun-dried tomatoes - drained, and Coarsely chopped

  7. 2 teaspoons 10ml Chopped fresh thyme

  8. 3/4 tspn dried thyme

  9. 4 oz 113g Soft goat cheese - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 Description: "The concentrated flavors of sun-dried tomatoes and goat cheese, plus leeks and white wine, elevate green beans to an elegant side dish."


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