Ingredients: 1 pound green beans, trimmed and cut into 1-inch pieces 2 tablespoons extra virgin olive oil 2 leeks, white and 1" green, thinly sliced 2 garlic cloves, finely chopped 1/2 cup white wine 2 tablespoons oil-packed sun-dried tomatoes, drained and coarsely chopped 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried Salt and pepper 4 ounces soft goat cheese, crumbled Time: 25 min Directions:1. Cook green beans in a large saucepot of lightly salted boiling water until crisp-tender, about 5 minutes. Drain and cool. 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. 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. Transfer to a bowl; gently stir in goat cheese. Serve immediately. |