Tomato Marinated Greens And Beans Toast Recipes

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TOMATO-MARINATED GREENS AND BEANS TOAST



Tomato-Marinated Greens and Beans Toast image

This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.

Provided by Kay Chun

Categories     brunch, dinner, easy, lunch, snack, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons drained capers, plus 1 tablespoon caper brine
2 tablespoons minced shallot
2 tablespoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/8 teaspoon grated garlic
4 ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons
8 ounces cherry or grape tomatoes, halved
1 (14-ounce) can lentils, rinsed and drained
4 thick toast slices
Freshly grated Parmesan, for serving

Steps:

  • Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
  • Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA



Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories     Side Dish     Vegetables     Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

  • Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  • Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

GREEN BEANS WITH TOMATOES



Green Beans With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams

SMOKY BEANS AND GREENS ON TOAST



Smoky Beans and Greens on Toast image

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.

Provided by David Tamarkin

Categories     Epi Recipe Club     #cook90     Dinner     Bean     Bacon     Paprika     Kale     Leafy Green     Garlic

Yield 4 servings

Number Of Ingredients 12

4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

Steps:

  • Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
  • Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
  • Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
  • Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

MARINATED GREEN TOMATOES



Marinated Green Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA



Marinated Green Beans with Olives,Tomatoes, and Feta image

I got this from Southern Living Magazine. This salad is delicious and something different to serve at your next barbecue or potluck!

Provided by Little Bee

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs fresh green beans, trimmed
1 1/2 teaspoons salt, divided
2 cloves garlic, minced
1/4 cup olive oil
1 cup kalamata olive, pitted
1 cup cherry tomatoes, halved
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon pepper
2 (4 ounce) packages crumbled feta cheese
fresh oregano sprig

Steps:

  • Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
  • Drain.
  • Plunge beans into ice water to stop the cooking process.
  • Place in a shallow serving dish.
  • Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
  • Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
  • Pour mixture over beans, tossing to coat.
  • Chill at least 3 hours or overnight.
  • Sprinkle with feta cheese before serving.
  • Garnish, if desired.

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Aug 20, 2020 - This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard ...
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