The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.
Colander, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove
Ingredients
2poundgreen beanstrimmed
1poundbaconchopped
1/3 cupshallotminced
4clovegarlicminced
1/2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
2cupwhite grape juice
1/4cupwhite wine vinegar
1/2cupfresh chiveminced
Instructions
In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half.
Add green beans and bacon, cook until heated through. Sprinkle with chives.
Reheating Instructions
Reheat to desired temperature using the stove top or microwave.