Prep 3 mins
Cook 18 mins
Give your fresh green beans a lift with Balsamic vinegar! Fast and tasty.
- 1 1⁄2 cups fresh green beans, trimmed and snapped
- 1⁄4-1⁄2 teaspoon garlic salt
- 3 tablespoons balsamic vinegar
- 1 tablespoon chicken bouillon powder
- 1⁄4 cup water
- freshly grated parmesan cheese
- Steam green beans until tender-crisp, about 8-10 minutes. Remove and drain. Meanwhile, mix bouillon and water; stir to blend. Heat small heavy-bottomed skillet (I use cast iron). Pour in bouillon mixture, Balsamic, and garlic salt. Blend. When bubbling, add green beans and cook until liquid is absorbed and beans have a nice nut brown glaze, about 10 minutes. Sprinkle with Parmesan and serve.
I only pre-cooked the beans a short time, as we like our vegetables more on the crunchy side. Made for Every Day Holiday Tag. :)
We loved these green beans! I used a 28 ounce can of cut green beans and added them to the balsamic vinegar mixture. Just the right amount of sweet and tart flavor and the parmesan cheese is wonderful. I think this will be our new vegetable recipe for Thanksgiving. Thank you Caroline for posting! Made and reviewed for PAC Fall 2008.
We liked it but it tasted too much balsamic vinegar. Next time, I'll reduce the amount. I liked the addition of parmesan cheese. It's a must :) Thanks Caroline :) Made for Holiday tag.