Green Beans With Sweet Onion and Fresh Herbs

The Washington Post, July 16, 2008

• • Course: Side Dish
• • Features: Fast, Healthy, Meatless

Summary:

Summer cooking can be so easy, as this recipe demonstrates. Prepared in less than 15 minutes, the flavorful dish pairs well with grilled meats, poultry and fish.

Serve warm or at room temperature.

4 servings

Ingredients:

• • 1 tablespoon extra-virgin olive oil
• • 3/4 cup finely diced sweet onion (about 3 ounces)
• • Salt
• • Freshly ground black pepper
• • 1 pound green beans, trimmed and cut into 1 1/2- to 2-inch pieces
• • 2 tablespoons chopped mix of fresh herbs, such as a parsley, chives, basil and/or oregano

Directions:

Heat the oil in a small saute pan or skillet over medium heat until it shimmers. Add the diced onion; season with salt and pepper to taste. Let the onion cook slowly, for about 8 to 10 minutes, until it is soft but not browned. (Adjust the heat as necessary.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the beans and cook for 5 to 7 minutes, until just tender. Drain and place in a serving bowl.

Remove the pan or skillet from the heat, then add the chopped herbs to the onion; taste, and adjust seasoning as needed. Toss the onion-herb mixture with the green beans and serve.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

78 calories, 4g fat, 1g saturated fat, n/a cholesterol, 79mg sodium, 11g carbohydrates, 4g dietary fiber, n/a sugar, 2g protein.