Green beans may seem like an overdone side dish, but braising them with a punchy vinaigrette gives the veggie a fresh lease on life. Make this recipe and see just how often you want to pair 'em with every meal.
Braised Green Beans With Smashed Tomato Vinaigrette
Yield: 2 servings
From Date Night In
For the Green Beans
- ¾ pound green beans, trimmed
- 1½ tablespoons olive oil
- 1 teaspoon freshly grated lemon zest
- 1½ tablespoons freshly squeezed lemon juice
- 1 garlic clove, roughly chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken or vegetable stock ( homemade or store-bought)
For the Vinaigrette
- ½ cup cherry tomatoes
- 2 teaspoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh mint
- 1 scallion, thinly sliced (white and green parts)
- ¼ teaspoon kosher salt
- Flake salt, for finishing
1. Combine the green beans, olive oil, lemon zest, lemon juice, garlic, salt, pepper and stock in a large skillet set over medium-high heat.
2. Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 30 minutes, or until soft.
3. Uncover and cook for 10 minutes more over medium-low heat, stirring occasionally until the liquid is reduced and coats the beans.
4. In a medium bowl, add the tomatoes and squish them between your fingers inside the bowl, so the juices don’t splatter all over your kitchen. (You could also use the backside of a wooden spoon.) The juices will help create the vinaigrette while the tomatoes still remain in large pieces.
5. Whisk in the red wine vinegar, lemon juice, olive oil, mint and scallions.
6. Toss the green beans (they should be warm or room temp) with the vinaigrette. Finish with flaked sea salt just before serving. The dish can be served cold or at room temperature.
Photo by Megan Gordan