Green Beans with Sun-Dried Tomatoes and Goat Cheese
7.6g
Net Carbs
5.5g
Protein
8.7g
Fat
3.2g
Fiber
151
Calories
Ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 teaspoons Garlic
- 4 fluid ounces Sauvignon Blanc Wine
- 1 pound Green Snap Beans
- 2 tablespoons chopped Sun-Dried Tomatoes
- 4 ounces Goat Cheese (Soft)
- 2 teaspoons Thyme
- 2 each Leeks
Directions:
- Cook green beans in a large saucepot of salted boiling water until crisp-tender, about 4 minutes. Drain and cool.
- Slice the leeks and mince the garlic. 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 for 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.
