Dan’s
Fresh Produce in-house
Chef
Gregg
Prawdzik
Serves two as a side dish or salad
½ lb
romano beans
1 lb heirloom tomatoes chopped
3 clove garlic sliced
6 leaves fresh basil
¼ cup extra virgin olive oil
coarse sea salt
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In a medium sauce pan add tomatoes and set
on medium to high heat. Cut Romano beans in 1-inch pieces
and place on top off the tomatoes. Cover pan with lid and
allow the beans to cook with the tomatoes until al dente
.
Meanwhile, add olive oil and garlic to a sauté pan
set to medium heat. Cook garlic until fragrant but do not
brown. Once the beans are ready, add to sauté pan
and toss to coat the beans. Plate immediately and garnish
with torn basil leaves and sea salt. Drizzle with more olive
oil if desired.
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