- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/2 cup balsamic vinegar
- 2 large shallots, finely chopped
- 2 tablespoons butter, at room temperature
- 1 pound green beans
- 1/4 teaspoon lemon zest
- 1 teaspoon sesame seeds
Directions
Combine vinegar and shallots in a heavy, small saucepan. Boil over medium heat, stirring frequently, until about one tablespoon of liquid remains in the pan, about 6 minutes. Transfer mixture to a small bowl and cool completely. Add butter and mix with a fork until blended.
Cook green beans in a large pot of salted boiling water until crisp-tender, about 6 minutes. Drain, refresh under cold water and drain again.
Combine beans and balsamic-shallot butter in a large skillet. Toss over medium heat until beans are heated through, about 5 minutes. Transfer to a large bowl and garnish with lemon zest and sesame seeds.
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