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Zesty White Wine Green Beans

Zesty White Wine Green Beans

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I use this zesty side dish at least twice a week. It's easy to make and you probably have all the ingredients in your cabinets!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1543 mg
  • 62%

Based on a 2,000 calorie diet


  1. Heat the oil in a skillet over medium heat; brown the garlic in the oil; season with salt and pepper. Add the green beans and toss to coat. Pour the white wine over the green beans; simmer until the wine reduces in volume by half, stirring occasionally, about 15 minutes. Serve hot.
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I used fresh green beans from my garden for this. It was a great recipe, but next time I may add some of the dill from my garden also for that something extra!


This was very good. I used a frozen vegetable mix that included green beans, sugar snap peas, broccoli, yellow squash and water chestnuts. I used a semi dry peach chardonnay for the wine. When the vegetables were cooked as much as I wanted, I removed them with a slotted spoon, poured the remaining liquid into a smaller saucepan, and cooked it until it reduced. Then I poured the sauce over the veggies. A healthy, tasty way to enjoy vegetables.


I never, ever use canned green beans so I used steam in bag of whole green beans gave them a drizzle of olive oil, tossed them with the minced garlic, salt & pepper. Then instead of the white wine reduction just gave them a generous splash of white wine vinegar - delicious!