Vegetable Saute with Orange and Balsamic

This is an easy vegetable side dish that pairs with many things. The orange adds a nice twist, and this dish cooks in less than 15 minutes. I didn't have spinach or orange juice the first time I made this, and it still turned out great. I got this from Fine Cooking.

Ingredients

• 1/2 lb. haricots verts or thin green beans, trimmed
• 2 Tbs. olive oil
• 2 medium shallots, halved and thinly sliced (about 1/2 cup)
• 1 tsp. chopped fresh rosemary
• 1 medium yellow bell pepper, cored and sliced 1/4 inch thick
• 3 Tbs. fresh orange juice
• 1/2 Tbs. balsamic vinegar
• 1 tsp. finely grated orange zest
• 3 cups lightly packed fresh baby spinach leaves
• Sea salt and freshly ground black pepper

Instructions

1. Parboil or steam the haricots verts until bright green and just beginning to soften, approximately 2 minutes. Transfer to a bowl and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes.
3. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Serves 2-4. Eat these.