Balsamic-Glazed Green Beans

Green beans (especially larger ones) can take a while to cook, so sear them well.

Balsamic-Glazed Green Beans
Serves four as a side dish
by 3.5 5  people
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Green Beans, Vegetables
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  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons olive oil
  • 10 ounces 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 tablespoon unsalted butter, cut into 4 pieces
  • 1 tablespoon sliced almonds, toasted
Combine 1 tablespoon of the balsamic vinegar with the sugar in a small bowl and mix well; set aside. Turn on the exhaust fan and 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 tablespoon at a time.) Stir in the remaining 2 teaspoons 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.
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