Spring is a synonym of many things to me. One of those things is… diet. Yup, spring coincides with the opening of my dieting season. My season usually lasts about three months. Why? Because at the end of June, I will go to Italy for a summer vacation and face the judgment of the fiercest people on earth: my so-called friends and acquaintances. They will greet me with one eye and with the other eye they will weigh every single organ of my body to check if I gained weight during the last year. 😉
I know what you are thinking: I shouldn’t care but I do and, to be honest, I dare anyone to find a woman who deep inside doesn’t. Plus, Italian women are all about being skinny and in shape and I’m afraid I’m not different. Unfortunately, I do not belong to that category of women that lose weight just breast-feeding or chasing their kids (by the way, have you ever met one of those women in real life?) Shedding even a single pound requires a Gargantuan effort on my part and year after year it is getting harder and harder and the results less and less satisfying. I guess it is the aging factor along with the metabolism slow-down that I just cannot defeat. 😉
Anyway, a few days ago, I was about to eat the nth, very-sad looking plate of steamed green beans while I was asking myself what I did wrong to deserve such a punishment. Then I remembered a very simple yet tasty recipe for green beans that my mom used to make a few years ago. Of course, next thing I did was asking her to refresh my memory about the details of her recipe.
Sure, it has a few more calories than a mere steamed green bean dish, but at least it is something to look forward to eating either at lunch or dinner without feeling too guilty 😉
1/2 cup, extravirgin olive oil
1 garlic clover
4 cups of green beans
10 cherry tomatoes
1/4 cup, capers (optional)
red pepper flakes
Cut the tomatoes in halves. If you decide to add the capers, remember to put them in a cup with some water at least 20 minutes before using them and then to rinse them under some tap water before putting them in the skillet.
Put the olive oil and the garlic in a large non-stick skillet and brown the garlic. When the oil has gotten the garlic flavor, throw the garlic away and add the tomatoes and some salt (to taste). Toss to coat and cook, on a very low heat, for about 5 minutes.
Add the green beans, the capers and some red pepper flakes (to taste) and toss to coat. Cook on a very low heat, stirring occasionally, for about 20/30 minutes.
To those of you who are in my shoes, I wish you a very happy dieting! 🙂