Balsamic green beans make an ideal side dish to serve with pretty much anything. The summer season delivers the green beans, and this recipe delivers the perfect side dish! Bonus: You can have them ready in about 15 minutes.
How often are you in need of a side dish that doesn’t take much time or effort to make? These balsamic green beans will bowl you over with great flavor as the perfect side to so many main dishes.
Balsamic Green Beans
Summer is a great time to gather fresh green beans from your garden, local farmers market, or neighborhood grocery store. They look so pretty and vibrant in addition to being a seasonal delight.
Aside from olive oil and seasoning, there are only a few ingredients you need to make this simple side dish: green beans, balsamic vinegar, a touch of sugar, and garlic.
The balsamic vinegar is terrifically tangy and the touch of sugar adds just the right amount of sweetness to the sauce that coats the green beans.
If you know me, you know I love garlic, so feel free to add more if you love it, too. If I happen to have leftover balsamic green beans, I like to eat them cold, straight outta the fridge. What are your thoughts on leftovers? Do you like ’em cold or reheated?
The cooking time of these green beans has a quick turnaround, which keeps them fresh and a little crunchy. I know a lot of people like their veggies on the mushy side (hello, Mom), but I love green beans when they have a quick cook time.
Blanch the Green Beans
Before cooking the green beans in a skillet – almost like stir-frying them – I blanch them. Blanching just means you add your vegetable to boiling water for several minutes (sometimes not even that long), then shock them by dunking them in ice water to stop the cooking process. I skip the “shock” step here and pop them in the skillet after blanching and draining them.
Blanching helps soften the green beans and helps them keep their vibrant green color.
One of the great things about this is that it’s a side to serve with any number of main dishes. Another great thing? It comes together so quickly and easily. Score!
If you’re looking for ways to serve the summer’s green beans, I’ve got you covered!
More green bean recipes:
Green beans are easy to come by all year, but like most produce, getting it in season is ideal. If you’re lucky enough to grow your own, I’m jealous!
Do you love to hit up farmers markets or are you interested in signing up for a local CSA box? I found a page on the U.S. Department of Agriculture website where you can locate resources near you. Search by ZIP code!
I hope you decide to give these balsamic green beans a go. They’re so easy to make!
Patricia @ Grab a Plate
Yields Serves 4
5 based on 13 review(s)
- One pound fresh green beans, ends trimmed
- 1-1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1/2 teaspoons sugar
- Use a large skillet and add enough water to fill it halfway. Bring the water to a boil.
- When the water is boiling, add the green beans and cook for 3-5 minutes.
- Remove from the heat and drain the green beans.
- Add the olive oil to the skillet over medium-high heat. When hot, add the green beans and season with salt, black pepper and red pepper flakes. Toss to coat.
- Cook the green beans 4-5 minutes. Add the garlic and toss. Cook for about 30 seconds.
- Add the balsamic vinegar, water, and sugar. Toss to coat and cook for about a minute.
- Remove and serve.