Thanksgiving doesn't need to be complicated. Here is a super simple veggie side.
2 tbsp of butter.
2 cloves of garlic
3 strips of bacon cut into small pieces
1 lb of fresh green beans with the ends trimmed off.
1/2 cup of balsamic vinegar
Add your trimmed green beans to a pan with a little bit of water and cook them just until they turn bright green. Then put your green beans into a bowl of ice water to stop the cooking process. Let them chill for a minute then drain and dry off on paper towels. Set aside for the moment.
Add 1/2 a cup of balsamic vinegar to a saucepan and put it over medium high heat. Whisking very frequently, bring to a gentle bubble. You want to cook it until it reduces by about 1/2. It will still look watery in the pan until it cools off a bit. Warning this is a smelly vinegary process.. you might want to do this the day before if you have a house full of guests. It will stay beautifully on the counter covered for a day or so. Definitely open a window.
Brown your bacon in a pan until its nice and crispy. Drain and set aside.
Add the butter to the empty pan you cooked your green beans in and sautee the 2 cloves of garlic on medium heat until fragrant. Watch your garlic, because burnt garlic can ruin a dish. Once the garlic is cooked, add your cooked beans and bacon back to the pan and toss together until warmed through.
Put in a serving dish and drizzle with your balsamic glaze and you are good to go!
- Jess xoxo