Green Beans with Toasted Walnuts and Balsamic Glaze

Green beans are one of the most versatile side dishes, with an endless variety of ways to serve them. One of my all-time favorites is to saute them in olive oil with a little minced garlic and serve with toasty walnuts and a drizzle of balsamic vinegar reduction.

To toast walnuts, simply spread 1-2 cups on a single layer on a baking sheet. Roast in a 350 degree oven for 5-10 minutes, stirring occasionally until the walnuts turn a shade darker. Set aside. You can save leftover walnuts in a covered container or freeze them for later use.

To reduce balsamic vinegar into a sauce, stir 1 cup of balsamic vinegar over high heat in a small saucepan until vinegar comes to a boil. Reduce heat to low and continue simmering while stirring for about 10 minutes until vinegar is reduced to about 1/3 cup.

To prepare the green beans, trim off the ends of a pound of fresh green beans and set aside. In a large skillet, over medium heat, add 2 tbsp. olive oil. Stir 2 tsp. minced garlic in the olive oil, and heat for about 1 minute. Add green beans and saute for 4-5 minutes, leaving them crisp tender.

Serve the green beans on a platter, toss with toasted walnuts, and drizzle with the balsamic reduction.

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