Reviewed: Aug. 19, 2009

I welcome a new way to prepare green beans but the flavor of this recipe was much too sharp for my taste.I used fresh green beans and served them with a mild flavored fish which did make them easier to tolerate. If making again I would probably reduce the amount of wine and perhaps add a little low sodium chicken or vegetable broth to bring the liquid measure up to the desired amount.

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Lina

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Jul. 14, 2009

Sorry, my family did not like these green beans.

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jodi75

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

These were excellent. I served it with a basil chicken and it was very good. I followed the recipe with the exception of fresh green beans and I squeezed a quarter of fresh lemon on the finished product. Yum!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 1, 2009

My original review is missing, so I am leaving another one. I made these using frozen green beans and will use fresh next time. I finished this off with a few shakes of lemon pepper seasoning for some zest, which seemed to compliment the wine flavor very well. Thanks for sharing the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

i used fresh green beans. i thought they had a nice flavor but my wife and kids didnt care for them. thanks for something different besides butter , salt and pepper.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Feb. 19, 2009

So quick, so easy, so tasty! I would have given this 5 stars, but I was the only one in my family who liked it.

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Hilary G.

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Reviewed: Dec. 28, 2008

Delicious! I serve this to dinner guests all the time now. But I only use fresh beans and very little oil.

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Rebecca_M

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 16, 2008

I enjoyed this recipe but my husband wasnt too crazy about it...I would make it again and make my husband something else next time~ more for me!!!

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Teri

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Reviewed: Oct. 4, 2008

We absolutely Love this recipe!! So easy and it tastes great!!

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MIRodeoGirl

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 18, 2008

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!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: May 5, 2008

It has a very good flavor! a zesty citrus taste, then the after flavor is the olive oil and garlic. will do again!

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selina

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

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Reviewed: Apr. 11, 2008

I made these tonight and we really enjoyed them. I didn't have a bag of plain green beans but did have a green bean, wax bean and carrot mixture of frozen vegetables so I used that. I'll definitely make again.

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Kylans

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Reviewed: Apr. 5, 2008

I used frozen green beans and sauvigion blanc. Next time I think I would use less than a cup of wine or perhaps more beans they were quite drenched in wine. Overall very good though.

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Marta's Recipes

Cooking Level: Beginning

Home Town: Evanston, Illinois, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Mar. 26, 2008

I followed the recipe as written except for using fresh beans instead of canned. We loved it!

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Melanie

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

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Reviewed: Mar. 23, 2008

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.

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