Vegetable Saute with Orange and Balsamic

By Kitchenbee

Fine Cooking.com magazine Apr/May 2011

Ingredients

• 1/2lb1/2 lb haricots verts or thin green beans, trimmed
• 2tblsp2 tblsp olive oil
• 22 mediume shallots, halved and thinly sliced
• 1tsp1 tsp chopped rosemary
• 1medium1 medium yellow bell pepper, cored and sliced 1/4 inch thick
• 3tblsp3 tblsp fresh orange juice
• 1/2tblsp1/2 tblsp balsamic vinegar
• 1tsp1 tsp finely grated orange zest
• 3cups3 cups lightly packed fresh baby spinach leaves
• sea salt and freshly ground pepper

Details

Cooking time 10mins

Preparation

Step 1

in a pot fitted with a steamer basket, bring 1-2 inches of water to a boil. Put the green beans in steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer to a bowl and set aside.

Heat the oil in a 12 inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until shallots begin to brown, 1-2 minutes. Reduce the heat to medium, add the beans and pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with sale and pepper, and serve.