Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious.
Ingredients
1 tablespoon canola oil
1/4 cup sliced shallots
2 cloves garlic, peeled and minced
3 pounds green beans, trimmed
1/2 cup red-wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chicken stock or low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon coarsely chopped fresh rosemary
2 tablespoons unsalted butter
1 cup sliced almonds, lightly toasted
1 cup freshly grated sharp or extra-sharp white Cheddar cheese
Special equipment: 1 (2 1/2- to 3-quart) baking dish
Directions
Preheat the oven to 375°F.
In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.
Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.
