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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Ingredients:
1 tablespoon canola oil |
1/4 cup sliced shallots |
2 cloves garlic, peeled and minced |
3 pounds green beans, trimmed |
1/2 cup red-wine vinegar |
1 1/2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
1/2 cup chicken stock or low-sodium chicken broth |
1/2 cup heavy cream |
1 teaspoon coarsely chopped fresh rosemary |
2 tablespoons unsalted butter |
1 cup sliced almonds, lightly toasted |
1 cup freshly grated sharp or extra-sharp white cheddar cheese |
Directions:
1. Preheat the oven to 375°F.
2. In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
3. Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.
4. Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.
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