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Green Beans with Lemon and Shallots

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Prep Time: 10 minutes

Cooking Time: 5 minutes

Serves: 3-4

There are some weeknights when I want something a little more elevated than the usual chicken dish and this is one of the side dishes I often turn to. The bitterness and acid of the lemon and the sweetness of the shallots gives a green bean everything it needs.

Ingredients

1-pound green thin beans, ends trimmed

Kosher salt

2 tablespoons unsalted butter

2 medium shallots, halved, cut thin slices

1 small lemon, halved, seeded and cut into thin slices

Freshly ground black pepper

Instructions

  1. Blanch the green beans: Bring a medium pot of water to a boil. Add salt until it tastes like mild seawater. Prepare an ice bath by filling a large bowl with cold water and some ice cubes. Stir the green beans into the boiling water and allow them to cook until crisp-tender, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water until they are fully cooled. Transfer the green beans to a kitchen towel spread on a flat surface and pat thoroughly
  2. Sauté the green beans: Heat a large skillet and add the butter. When the butter melts and gets foamy, add the shallots and lemon slivers. Cook 2-3 minutes until tender. Add the green beans. Season them with salt and cook, stirring, so they soften and get hot, 2-3 minutes. Season with salt and pepper. Taste for seasoning.

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