Balsamic glazed green beans
MAKES 6 SERVINGS
1 tablespoon plus 2 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 pound fresh green beans, trimmed
2 cloves garlic, peeled and smashed
1 shallot, cut into one-quarter-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 balsamic vinegar with sugar in a small bowl and mix well; set aside.
Turn on exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When pan is hot, pour in oil and a few seconds later, add green beans, garlic and shallot. Season beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes.
Reduce heat to medium-low, carefully add water (it will steam) and a few seconds later add vinegar mixture. Stir beans and cover pan, leaving lid ajar. Cook until beans are tender but still have a slight crunch, about 4 minutes. (If water evaporates before beans are done, add more, 1 tablespoon at a time.)
Stir in the remaining 2 teaspoons balsamic vinegar. Add butter and almonds and swirl pan just until butter is melted.
Season to taste with salt and pepper and serve immediately.
Fine Cooking
