1/2 lb. haricots verts or thin green beans, trimmed
2 Tbs. olive oil
2 medium shallots, halved and thinly sliced (about 1/2 cup)
1 tsp. chopped fresh rosemary
1 medium yellow bell pepper, cored and sliced 1/4 inch thick
3 Tbs. fresh orange juice
1/2 Tbs. balsamic vinegar
1 tsp. finely grated orange zest
3 cups lightly packed fresh baby spinach leaves
Sea salt and freshly ground black pepper
In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary vegetable sauté with orange and balsamic and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.