REAL FOOD MONDAY ~ Sauteed Green Beans with Balsamic Vinegar

What makes this delicious is the sweet, deep flavor of the balsamic vinegar.  It mingles with the oil for a nutty flavor. You can use olive ( the real stuff) or canola oil, in its place. This recipe shows how wonderful vinaigrette is on hot veggies... it sizzles and dances in the pan, thickening and soaking into the veggies, flavoring every bite.

This dish is a perfect side for any occasion. I love it chilled for a simple and delicious lunch.
                                          

SAUTEED GREENBEANS with BALSAMIC VINEGAR

Ingredients

• 1 teaspoon olive oil
• 1 pound green beans, trimmed
• 1 pint cherry tomato, halved
• 1/4 cup fresh parsley, minced

 Vinaigrette

• 3 tablespoons balsamic vinegar
• 6 tablespoons walnut oil
• 1/4 teaspoon salt
• 2 tablespoons minced shallot
• Cracked black pepper

Preparation

1. In a jar or cruet, combine the vinegar, oil, salt, shallot and brown sugar, and shake well to combine.
2. In a large skillet, heat the teaspoon of oil over high heat. When hot, add the beans and tomatoes and stir constantly until the beans are tender, slightly shriveled and browned, and tomatoes are soft. Add 4 tablespoons of dressing to the pan and toss over the heat for just a couple of minutes to thicken and coat.
3. Toss with parsley. Serve warm or chill and serve as a salad.
4. Refrigerate the remaining 1/4 cup dressing for later use on veggies or other salads of your choice

   

 

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