- 4
Ingredients
- 1/2 lb thin green beans, trimmed
- 2 tbsp olive oil
- 2 medium shallots, halved and thinly sliced (about 1/2 cup)
- 1 tsp chopped fresh rosemary
- 1 medium yellow bell pepper, cored and sliced 1/4" thick
- 3 tbsp fresh orange juice
- 1/2 tbsp balsamic vinegar
- 1 tsp finely grated orange zest
- 3 cups lightly packed fresh baby spinach leaves
- Sea salt and freshly ground black pepper
Preparation
Step 1
In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the green beans in the steamer basket, cover and steam until bright green and just beginning to soften, about 2 minutes. Transfer the green beans to a bowl and set aside.
Heat the oil in a 12" skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the green beans and bell 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 salt and pepper and serve.