8 oz. fresh green beans1 yellow squash, about 1 ½ inches in diameter 1 T. olive oil 1 clove garlic, minced ¼ tsp. dried tarragon leaves, crushed Salt and pepper to taste (optional) Fresh tarragon sprig and cherry tomato slices for garnish
Place beans in colander; rinse well. Snap off stem end from each bean; arrange beans in 8 stacks, about 10-12 beans per stack.
Cut eight ½ -inch-thick slices of squash; hollow out with spoon to within ¼ inch of rind.
To make bean bundles, thread stacks of beans through squash pieces as if each piece were a napkin ring. Place steamer basket in large stockpot or saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place bean bundles in steamer basket. Cover. Bring to a boil over high heat; steam 4 minutes or until beans turn bright green and are crisp-tender.
Meanwhile, heat oil in small skillet over medium-high heat. Cook and stir garlic and tarragon in hot oil until garlic is soft but not brown. Transfer bean bundles to warm serving plate and pour oil mixture over top. Season with salt and pepper. Garnish, if desired. Serve immediately
Calories 30 Fat 2g Cholesterol 0mg Sodium 1mg
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