My challenge this month for Recipe Redux was to put a new spin on old-fashioned side dishes. Immediately I decided I’d be doing some veggie-filled spin on my my grandmother’s spaetzle. Spaetzle are those delcious little german dumplings usually covered in gravy or buttery bread crumbs. Yummy and great fare for a redux, right. However, the other night I was trying out a new green bean recipe, and started mentally tweaking it before I even put the pan on to heat. Thoughts of that Thanksgiving standby–green bean casserole as well as green beans almondine danced in my head as this new recipe began to look nothing at all like the recipe I’d ripped out of a magazine, and then it hit me—REDUX! (Don’t worry, I’ll try to work that delicious spaetzle recipe in another time).
A few tweaks later and I ended up with the recipe below, which I believe turned out great! I took away the creamy, canned soup sauce from the original casserole–but I did keep some of those crunchy little onions because I LOVE them! The resulting recipe is a slightly sweet, light, flavorful, and beautifully green side dish that is a perfect accompaniement to any poultry, seafood, or beef dish. In fact, just about anything, the night I made it I happened to be having lasagna.
Raspberry-Glazed Green Beans
1 pound fresh green beans, washed and trimmed
1 1/2 tablespoons olive oil
2 garlic cloves, grated or minced
2 tablespoons raspberry jam
1 1/2 tablespoons balsamic vinegar
1/4 cup fried onions
Steam green beans until desired doneness. Meanwhile, in a medium skillet, heat olive oil and garlic together until garlic begins to lightly brown, stirring occasionally. Stir in the jam and vinegar. Add the grean beans and toss to coat. Sprinkle each serving with 1 tablespoon of fried onions.
Let me know what you think of my spin on green beans.
And, check out how others put a new twist on an old fashioned side dish: