Wednesday, November 24, 2010

Mustard and White Wine Green Beans

This recipe was originally posted in January of this year, but they would work for just about occassion. I make these on a near constant basis. This recipe is from The Grit Restaurant Cookbook.

1 tablespoons olive oil
1/2 to 2/3 pound fresh green beans, tipped and trimmed
1/4 cup dry white wine
2 teaspoons maple syrup
1/4 teaspoon cider vinegar
r1/2 teaspoon Dijon mustard
1/8 teaspoon salt

  1. Place olive oil in a skillet over medium high heat. The, add the green beans and saute, covered but stirring often, until bright green and softened slightly
  2. Add the white wine and cover, simmering for 30 to 40 seconds. Add the remaining ingredients and continue to cook. Tossing until the sauce begins to thicken. Beans should be a dark green and tender, but still slightly firm.
  3. Serve immediately

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