Braised Green Beans & Summer Vegetables
Submitted by happyzhangbo
Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWhen the farmers market is overflowing with green beans, squash, and ripe cherry tomatoes, this is the recipe that does them justice without a lot of fuss.
Everything braises together in a single skillet with a splash of white wine and fresh oregano, keeping the flavors clean and the vegetables tender but not mushy.
The cherry tomatoes burst and collapse into a light, wine-laced sauce that coats the beans and squash, and a generous sprinkle of shredded Parmesan at the end adds a salty, nutty finish.
It’s low-calorie, low-fat, and ready in 30 minutes, which makes it a go-to summer side for grilled fish, chicken, or a crusty piece of bread and a glass of rosé.
Kitchen Tips
- Don’t add the squash and tomatoes at the start. They cook faster than the green beans and need only the last 8 to 10 minutes to avoid turning to mush.
- Fresh oregano makes a real difference here, but if you’re using dried, toast it briefly in the oil to wake up its flavor before adding the wine.
- Use the best Parmesan you can find. Parmigiano-Reggiano shredded on a microplane melts into the warm vegetables beautifully.
Ingredients
Directions
Heat oil in a large skillet over medium heat.
Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.
Add wine (or broth) and bring to a boil.
Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.
Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.
Season with salt and pepper.
Serve sprinkled with Parmesan.
Comments
