Sauteed Green Beans With Shallot And Lemon Zest
serves 2-4
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1 pound green beans, trimmed
2 tablespoons olive oil
1 medium shallot, thinly sliced
1 clove garlic, minced
2 teaspoons lemon zest
2 tablespoons water
prep: 15 minutes
total: 30 minutes
medium pot
colander
medium sauté pan
tongs
grater (or zester)
1. Bring a medium pot of water and 2 teaspoons salt to a boil. Meanwhile, prep the green beans. When the water boils, add the green beans and blanch for 2-4 minutes. Immediately drain the green beans and run them under cold water to stop the cooking.
2. Heat the olive oil in a medium sauté pan over medium heat. When it's hot and shimmering, add the shallot and cook until it begins to brown, 5-7 minutes. Add the garlic and cook 30 seconds.
3. Add green beans and lemon zest and stir to coat. Add the water and simmer, stirring often, until the beans are bright green and tender and most of the water is gone, 3-5 minutes. Add more salt and pepper to taste.
2. Heat the olive oil in a medium sauté pan over medium heat. When it's hot and shimmering, add the shallot and cook until it begins to brown, 5-7 minutes. Add the garlic and cook 30 seconds.
3. Add green beans and lemon zest and stir to coat. Add the water and simmer, stirring often, until the beans are bright green and tender and most of the water is gone, 3-5 minutes. Add more salt and pepper to taste.
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