Looking for a punched up side dish that delivers on flavor while not compromising nutrition? We have the perfect solution!
A rich source of protein and fiber, green beans also contain vitamin B, C, and K while simultaneously offering magnesium and iron.
Rocio Kemp’s Charred Fig Balsamic Vinegar and Lemon Green Beans
Course: SideCuisine: American6
servings20
minutesIngredients
- 2 tsp.
kosher salt, divided
- 1 1/2 lbs.
green beans, trimmed
- 1 Tbsp.
extra-virgin olive oil
- 2 Tbsp.
fig balsamic vinegar
- 2 tsp.
lemon zest, finely grated
- 2 Tbsp.
toasted pine nuts (optional)
Pinched of fresh ground black pepper
Directions
Bring water to a boil in a 4-quart saucepan, and add 1 teaspoon of kosher salt. Add green beans and cook for about 4-5 minutes until tender but still crisp.
Pour contents of the pan into a colander and run cold water over the green beans to stop them from cooking further. Transfer to a towel-lined plate to dry them.
Heat a skillet over medium-low heat and add the olive oil.
Once heated, add the green beans. Cook for approximately 5 minutes, constantly tossing the green beans so that they blister but do not burn.
Add the fig balsamic vinegar to the green beans, and toss them for an additional minute or so until you see all beans begin to caramelize. Add the remaining teaspoon of salt.
Move the skillet off the heat, add the lemon zest, and top green beans with the pine nuts.
Serve hot or at room temperature, and season with black pepper if you desire.
“Late summer is still hot in Chattanooga, and green beans are at their best! I love to make them with fig balsamic vinegar and lemon zest as a side dish that is healthy, refreshing, and uncomplicated. This dish pairs especially well with grilled chicken or grilled pork tenderloin.”
