Green Beans With Glazed Shallots And Lemon
This recipe for sautéed green beans with shallots and lemon is a delightful combination of vibrant flavors and textures. Tender green beans are cooked to perfection, then tossed with golden brown shallots and finished with a zesty lemony touch. The addition of fresh parsley adds a pop of color and freshness to this simple yet elegant dish. Perfect as a side dish for any meal, these green beans are sure to be a hit at your table.
— Constant Cookbook
Ingredients
- 2 lb. small green beans, ends trimmed
- 2 Tbs. olive oil
- 6 shallots, thinly sliced
- 1 tsp. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Instructions
- Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.
- In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and sauté, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.
- Diane Rossen Worthington, Author, <i>Seriously Simple</i> (Chronicle Books, 2002).
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