Quick-braised green beans with balsamic pan sauce

Categories: Rotation, veggies

Ingredients

• 1 TBsp orange juice (or pomegranate juice, as the recipe suggested)
• 1 tsp balsamic vinegar
• 1 tsp pure maple syrup
• 1/2 tsp fresh minced ginger
• 2 TBsp unsalted butter
• 1 TBsp extra-virgin olive oil
• 16 oz fresh green beans, trimmed
• 3/4 tsp kosher salt
• 1/2 cup low sodium chicken broth (no HFCS)
• 2 tsp chopped toasted pecans (optional)

Directions

1. Combine the juice, vinegar, syrup and ginger in a small bowl. Cut 1 Tbsp of the butter into 6 pieces and keep them chilled in the fridge.

2. in a large straight-sided saute pan with a lid, heat olive oil and remaining 1 Tbsp of butter over medium-high heat. When butter has melted and is starting to foam, add green beans and salt and toss to coat well. Using tongs, arrange the beans in the pan as that as many beans as poss are touching the bottom. Cook w/o stirring, until bottoms browned, about 4 min.

3. Stir the beans, turning over as many as poss, and cook, arranging the beans as necessary, until most of beans are lightly browned and pliable, about 4 min.

4. Carefully pour the broth into the pan (it will sputter, but don’t turn down the heat). Cover and cook until all but 1-2 TBsp of liquid has evaporated, about 3-4 min.

5. Uncover the pan, add the juice mixture and cook, stirring, until it reduces to a syrupy consistency, about 1 min (it will bubble and lighten in color).

6. Remove the pan from the heat and add the cold butter, stirring well until butter is melted and sauce is creamy. Do not put pan back on stove because heat will wreck the creamy emulsion.

7. Sprinkle with toasted pecans if desired.

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