Yield: Yields 4 servings
This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.
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Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.
Used less green beans and doubled spinach. Poured hot vegetables and sauce over spinach. Tossed and served like a wilted salad. It was really good and lightened up a meat heavy meal.
This was very good and quick! Made it as the recipe directed but left out the spinach, as I didn't have any. Can't wait for my garden to provide the fresh green beans and bell peppers!Probably tripled the orange zest.
Very good, but not as flavorful as I thought it would be, and definitely not my favorite green bean side dish. Bright, and crisp and healthy-tasting, though.
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