Prep 10 mins
Cook 15 mins
Green Beans with Zip
- 1⁄2 cup finely minced green onion
- 2 tablespoons butter
- 1 lb green beans (ends snipped)
- 1 -2 tablespoon raspberry vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- In a large skillet over low heat, saute green onions in butter for 2 minutes or until tender; set aside. Cook green beans until tender but still crispy; drain. Add green beans, vinegar, salt and pepper to green onions; mix well.
What a great recipe. I loved this and wished I'd made twice as much. I was a little short of green beans, so I combined what I had with some fresh, cooked broccoli. I think I liked the broccoli even better than the beans. The broccoli soaked up that raspberry vinegar in a way the beans simply couldn't. I skipped the butter and used a little olive oil. It wasn't too tangy to enjoy at all.
At last -- a simple and tasty green bean dish! This one intrigued me, so I tried this over the weekend. I wasn't sure about any type of vinegar, but the raspberry vinegar definitely gave it a different twist. BF hates veggies and I have a hard time getting him to try any of them; but he definitely liked this one, so it's a keeper. Thanks for sharing this recipe. I've added it to my favorite list and will definitely be making this one again.