Ingredients
- 1/2 medium orange
- 1 lb thin green beans
- 2 medium shallots
- 1 tbl evoo
- 1 tbl balsamic vinegar
- 1/4 cup lightly packed fresh basil
- 1/4 tsp salt
- 1/8 tsp pepper
Details
Servings 4
Adapted from google.com
Preparation
Step 1
1. Zest the orange half using a fine grater until you have about 1 tsp of zest, then juice it to yield 3 Tbsp juice.
2. Trim the green beans. Thinly slice the shallots into half-moons to yield 1/2 cup.
3. Heat the oil in a large nonstick skillet with a cover over medium heat. Add the shallots and cook, stirring, until they begin to brown, about 2 min.
4. Add the green beans to the skillet and cook, stirring, until they just begin to soften about 2 min. Stir in the orange zest, juice, and the vinegar. Cover and cook until the beans are crisp-tender, stirring once or twice, 3 min.
5. While the beans are cooking, slice the basil into ribbons. Remove the green beans from the heat. Season with the salt and pepper, and stir in the basil.
You'll also love
- Blackened Ahi Tuna with... 4.2/5 (14 Votes)
- Chicken Broccoli Casserole... 4.3/5 (10 Votes)
- Turkey & Beef Meatloaf with... 4.2/5 (12 Votes)
- Roasted Cauliflower Pasta 4.2/5 (11 Votes)
- Sweet Potato-Apple Latkes 4/5 (12 Votes)
- Key Lime Cheesecake Milk... 4.3/5 (11 Votes)
- Cream of Green Bean Soup 4/5 (22 Votes)
- Blueberry Bundt Cake with Lemon... 4.1/5 (26 Votes)
Review this recipe