Vegetable Sauté with Orange and Balsamic

Ingredients

• ½ lb. haricots verts or thin green beans, trimmed
• 3 Tbs. fresh orange juice
• 1 medium yellow bell pepper, cored and sliced ¼ inch thick
• 3 cups lightly packed fresh baby spinach leaves
• 1 tsp. chopped fresh rosemary
• 2 Tbs. olive oil
• 2 medium shallots, halved and thinly sliced (about ½ cup)
• + 3 more ingredients
• • Sea salt and freshly ground black pepper
  • 1 tsp. finely grated orange zest
  • ½ Tbs. balsamic vinegar

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside. Heat the oil in a 12-inch skillet over m...

View full recipe at Fine Cooking