Balsamic Glazed Green Beans

By JimMac

Ingredients

• 1 T plus 2 t balsamic vinegar
• 1/2 t white sugar
• 2 T olive oil
• 10 oz. fresh green beans, trimmed
• 2 cloves garlic, peeled and smashed
• 1 shallot, cut into 1/4-inch disks
• kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 1 T unsalted butter, cut into 4 pieces
• 1 T sliced almonds, toasted

Details

Servings 4

Preparation

Step 1

Method:

Combine 1 T of the balsamic vinegar with the sugar in a small bowl and mix well; set aside.

Turn on the exhaust and a heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the oil and, a few seconds later, add the green beans, garlic and shallot. Season the beans well with salt and pepper and cook, stirring often until they brown and shrivel slightly, 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the water (it will steam), and a few seconds later add the vinegar mixture. Stir the beans and cover the pan with the lid ajar. Cook until the beans are tender but still have a slight crunch, about 4 minutes. If the water evaporates before the beans are done, add more, 1 T at a time. Stir in the remaining 2 t balsamic vinegar. Add the butter and almonds and swirl the pan just until the butter is melted. Season to taste with salt and pepper and serve immediately.