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Balsamic-Glazed Green Beans

Scott Phillips

Servings: four as a side dish.

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


  • 1 Tbs. plus 2 tsp. balsamic vinegar
  • 1/2 tsp. granulated sugar
  • 2 Tbs. olive oil
  • 10 oz. 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 Tbs, unsalted butter, cut into 4 pieces
  • 1 Tbs. sliced almonds, toasted

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 10
  • Sodium (mg): 250
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 2


  • Combine 1 Tbs. 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 Tbs. at a time.) Stir in the remaining 2 tsp. 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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Reviews (1 review)

  • bessieheath | 02/24/2008

    Adding the garlic along with the shallots & green beans to the very hot pan resulted in the garlic beginning to burn before the beans got to the "slightly browned and shriveled" stage as described in the recipe. Adding the balsamic vinegar/sugar mixture to the beans during the cooking stage resulted in sadly grey beans. But, they did taste great. I will probably tweak this recipe a little and try again.

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