Green beans are one of the few green veggies that I ate as a kid. Actually it's probably one of three. I liked peas, green beans and sometimes iceberg lettuce if it was properly blanketed in Ranch dressing. You feel me, right? Last week my mama brought home a huge bag of garden grown green beans, a gift from a co-worker and she shared with me! This is what became of my green bean loot! p.s. Balsamic reduction always sounds fancy to me.
Green Beans in Balsamic Reduction with Almonds
*Gluten-free *Dairy-free *Vegan
2 tbsp olive oil 3 cloves garlic, chopped 1/2 cup almonds, rough chop 2 big handfuls green beans with ends snapped off 1/4 cup Balsamic vinegar (most recipes call for much less vinegar but I LOVE it! Play with the portions and find your magic combo) 1/4 cup water (or veggie stock)
Heat olive oil in pan over medium heat. Add garlic + saute for a minute until garlic begins to soften and you smell it! Add green beans and toss to combine. Allow beans to brown on one side for about 2 minutes. Add 2 tbsp of water to keep the olive oil from burning and to start steaming the beans. Add balsamic vinegar + almonds and cover. Simmer for approx 10 minutes. The vinegar will steam off leaving the thickened reduction. Toss well adding water as needed to deglaze the pan. Leave the lid off to allow the extra water to simmer off. Cook until beans are tender but not limp. Serve + enjoy!