- 12 ounces (4 cups) green beans
2 tablespoons olive oil
1 large garlic clove
1 ½ to 2 teaspoon balsamic vinegar
Do This First
Green beans: Break stems and little tips off green beans
1. Blanch green beans. In large (6- to 8-quart) saucepan, bring 4 inches water to boil over high heat. Add 2 teaspoons salt. Add green beans and cook 7 minutes (5 minutes for the little French green beans). Drain and spread out on large plate to cool.
2. Sauté and serve green beans. Pour oil into large (10-inch) skillet. Set over medium heat. Crush garlic through garlic press into oil. Add green beans and cook 3 or 4 minutes — stir continuously — until beans are hot. Sprinkle with about ¼ teaspoon salt. Stir to season evenly. Scoop onto platter. Slowly and evenly pour vinegar over beans. Serve right away.
NOTE: The green beans can be regular ones, yellow ones, or the skinny little French ones called haricot verts. Or they can be snow peas or sugar snap peas. Everyday balsamic vinegar is available in the grocery store, but you can find very special "artisanal" balsamic in specialty stores. Some of it is so expensive you want to call it black gold.
- Vegetables, Side Dishes
- North American