Ocnutrition’s Blog

October 31, 2010, 3:54 pm
Filed under: Recipes

An easy to do vegetable dish with a little extra flavor

1 1/2 tablespoon olive or canola oil
1 garlic clove, minced
1 1/2 cups diced red or purple potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped, fresh cilantro
3/4 pound roma tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

Preparation 20 minutes:
1. To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife.
2. Place tomatoes in boiling water for 30 seconds. Remove using a slotted spoon and immediately submerge in a bowl of ice water. Let stand for one minute.
3. Skin should pull off easily with a sharp knife.
4. Heat olive or canola oil in a large skillet over medium-high heat.
5. Add garlic to pan; sauté 30 seconds, stirring constantly.
6. Add potato, celery, salt, and beans; sauté 1 minute.
7. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
8. Add cilantro and tomatoes. Cover, reduce heat and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
9. Stir in peppers.

Makes 8 servings: 3/4 cup per serving

*This recipe was adapted from http://www.cookinglight.com

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