Every few days, it dawns on me that I haven’t exactly been eating my greens. I don’t have any particular aversion to vegetables – especially the orange ones (see my pumpkin and sweet potato posts!). But for whatever reason, green vegetables often get overlooked. Whenever I realize my oversight, I pick up a pound of green beans. Most recently, I discovered that my neighborhood nursery sells green beans fresh from their garden.
Green Beans with Shallots
Recipe from Ina Garten’s The Barefoot Contessa Cookbook.
WHAT TO GRAB:
1 pound of green beans, ends removed
2 tablespoons butter
1 tablespoon olive oil
3 large shallots, large diced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
HOW YOU DO IT:
1. Blanch the green beans in a large pot of boiling water, salted, for 2 minutes. Drain immediately, and drop the green beans in a large bowl of ice water (this will stop the cooking process).
2. Heat the butter and oil in a large sauté pan. Sauté the shallots on medium heat for about 5 to 10 minutes, tossing occasionally, until the shallots are lightly browned.
3. Drain the green beans and add them to the shallots. Heat the green beans only until hot.
4. Toss the mixture with salt and pepper, and serve!