Our holiday meals are known for too much food. We wish we could cut back on the number of dishes on the groaning board, but we can’t. We want them all.
But we do intersperse high-calorie dishes with equally delicious foods that healthy eaters and calorie-counters can enjoy in heaping portions; and everybody else will enjoy them as well.
This recipe from Melissa’s fits the bill: flavorful, colorful and healthful.
If you have guests who are picky about added sugar, don’t toss the dried cranberries* in the last step. Instead, create a circle of cranberries around the rim of the serving bowl, so people can scoop up the beans from the center.
Ingredients For 6-8 Servings
1. BLANCH the green beans in boiling salted water until just crisp-tender. Immediately place them in a bowl of ice water to stop them from cooking.
2. HEAT the olive oil in a sauté pan and melt the butter. Add the onion and garlic and cook until the onions are sweated and translucent.
3. ADD the tomatoes and mushrooms and sauté, stirring often, for 5-7 minutes or until the mushrooms are tender.
4. ADD the beans and season with salt and pepper. Cook until the beans are heated through. Remove from the heat, stir in the cranberries and serve.
*Dried cranberries are sweetened with sugar. That’s why they’re not mouth-puckering tart.