Balsalmic Peppers and Green Beans (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 tablespoon olive oil 2 red bell pepper, cored, seeded, and cut into 1/4-inch strips 2 teaspoons minced garlic 1 1/2 pounds green beans, trimmed, blanched Salt and freshly ground pepper to taste 1/2 cup white wine 1/4 cup balsamic vinegar grated Parmesan cheese (optional)

Instructions

In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, white wine, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately. 

Serving Size

makes 6-8 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .