Sautéed Green Beans with Balsamic Vinegar
There is a sweetness and tanginess to balsamic vinegar that works well with vegetables of all sorts.
Sautéed green beans with balsamic vinegar are easy to make and have a great tangy flavor that goes with just about anything. In this recipe, the balsamic vinegar helps create a bright, summery marinade with the lemon juice and basil that take regular green beans to another level.
Marinating the green beans helps the flavors from the balsamic vinegar and lemon juice soak into the beans. If you have the time let the beans marinate for an hour or so.
These green beans are also great on the grill. If you’re cooking them on the grill use a grill pan and cook on medium-high heat for 12 to 15 minutes. It normally takes around 8 to 10 good size basil leaves to get 1/4 cup of minced basil.
Sauteed Green Beans with Balsamic VinegarPrint Pin Recipe
- 1 lb green beans
- 2 cloves garlic
- 1 medium shallot
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper
- 1 1/2 tbsp lemon juice, divided
- 2 1/2 tbsp balsamic vinegar, divided
- 1/2 tsp olive oil
- 1/4 cup basil, minced
- Start by washing and cleaning the green beans and breaking them into bite-sized chunks.
- Slice the shallots crosswise to create thin circles; this will help hold them together in the finished dish. Mince the garlic and basil.
- To create the marinade mix the olive oil, 1 tbsp lemon juice, and 2 tbsp balsamic vinegar together with the garlic, pepper, basil, and 1 tsp salt.
- Mix the green beans and shallots with the marinade and let everyone get to know each other for at least 15 minutes.
- Use a little olive oil to sauté the beans on high heat for 7 to 8 minutes. Cook the beans until they have started turning color and are cooked through.
- Finish the beans by mixing them with 1/2 tbsp of balsamic vinegar, 1/2 tbsp lemon juice, and a 1/2 tsp of salt. This helps to brighten the beans and bring out all of their delicious flavors.