Having a summer BBQ? Or do you need a quick side for weeknight meal at home? I’m a big believer that side dishes sometimes make the meal. This side is perfect for summer time with any grilled meat!
After stopping by our favorite farm stand today and picking up fresh spinach and green beans, this was the perfect addition to our grilled chicken and grilled corn on the cob. It is super easy to make and the orange and balsamic flavors add to the crisp summer vegetables, making it both bright and healthy.
Adapted from Fine Cooking
- ½ lb. green beans, washed and trimmed
- 2 Tbs olive oil
- 1 medium shallots, halved and thinly sliced
- 1 tsp chopped fresh rosemary
- 1 medium yellow bell pepper, cored and sliced
- 3 Tbs fresh orange juice
- ½ Tbs balsamic vinegar
- 1 tsp finely grated orange zest
- 3 cups lightly packed fresh baby spinach leaves
- Salt and freshly ground black pepper
Steam the green beans, using a small a pot fitted with a steamer basket, until bright green and just beginning to soften. You still want these to be crisp because they will continue to cook with the other ingredients later. Transfer the green beans to a bowl and set aside.
Heat the oil in a 12-inch skillet over medium heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown. Add the green beans and bell pepper and cook, stirring, until the pepper begins to soften. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted. Remove from the heat, season to taste with salt and pepper, and serve.