Recipe: Green Beans With Sun-Dried Tomatoes and Goat Cheese [edit]

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Tags: Meat, Vegetable

Yield: 6 servings

[edit] Ingredients

1	pound green beans trimmed, and
	cut into 1" pieces
2	tablespoons extra-virgin olive oil
2	leeks, white and 1" of green thinly sliced
2	garlic cloves finely chopped
½	cup white wine
2	tablespoons oil-packed sun-dried tomatoes drained, and
	coarsely chopped
2	teaspoons chopped fresh thyme
	teaspoon (or ¾ dried thyme)
	Salt to taste
	Freshly-ground black pepper to taste
4	ounces soft goat cheese crumbled

[edit] Preparation

Step 1	Cook green beans in a large saucepot of lightly salted boiling water until crisp-tender, about 5 minutes. Drain and cool.
Step 2	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.
Step 3	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.
Step 4	Transfer to a bowl; gently stir in goat cheese. Serve immediately.
Step 5	This recipe yields 6 servings.
Step 6	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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Skillet

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