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2 T olive oil
2 T butter
½ cup chopped shallots or onions
4-5 cups green beans, ends trimmed
1 cup almonds, chopped
2-3 T balsamic vinegar (preferably at least 12 year old vinegar)
Sea salt to taste

You will also need:
Large skillet or Dutch
Large spoon
Chef’s knife

Heat the olive oil and butter in a large skillet. Add the onions and sauté over medium heat for about a minute.  Add the green beans and sauté for about 10 minutes.  Add the almonds to the pan and sauté until the beans get tender (about 5 more minutes).

Turn up the heat to medium high.  Add the balsamic vinegar and cook for about 30 seconds.  Stir to coat the beans and almonds with the vinegar.  Salt to taste.  Turn off the heat, cover the beans and leave them on the stove to stay warm.

Serves 8.

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