Green beans oreganata
Uncooked green snap beans
1 pound(s), trimmed and cut into 1 1/2-inch pieces
3 large, chopped, (about 1/2 cup)
2 medium clove(s), minced
1 large, cut into 1/2-inch dice
¼ cup(s), lightly packed, flat-leaf leaves
- Bring 1/2 inch of water to boil in large skillet over medium-high heat. Add green beans and cook, covered, until crisp-tender, about 5 minutes; drain in colander. Rinse under cold water to stop cooking; set aside.
- Wipe skillet dry. Heat oil in skillet over medium heat. Add shallots and garlic; cook, stirring, until shallots are softened, about 4 minutes. Add tomato and oregano; cook until tomato begins to release its juice, about 2 minutes.
- Add green beans, salt, and pepper to skillet; cook, stirring, until heated through, about 2 minutes. Spoon into serving bowl and sprinkle with parsley.
- Per serving: 1 1/2 cups