Green Beans with Caramelized Shallots and Gremolata

0
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy
We sauteed the green beans and shallots and then topped them with fresh parsley, lemon zest and minced garlic for a fabulous addition to your Thanksgiving meal.

Ingredients

uncooked green snap beans

1½ pound(s), fresh, trimmed

olive oil

2 tsp

uncooked shallot(s)

6 medium, peeled and thinly sliced (about 1 cup)

fresh parsley

2 Tbsp, fresh, chopped

lemon zest

2½ tsp

minced garlic

½ tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Heat a large pot of water to a simmer. Place green beans in a steamer and steam over simmering water until tender, about 5 minutes. Run steamed green beans under cold running water for 30 seconds to stop cooking; set aside.
  2. Heat oil in a large nonstick skillet. Add shallots and cook, stirring often (and adding a little water to prevent sticking if necessary), until golden and tender, about 5 minutes.
  3. Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl.
  4. Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat.
  5. Place green beans in a serving bowl or platter and sprinkle with gremolata. Yields about 3/4 cup of green beans and 1 teaspoon of gremolata per serving.

Notes

You can steam the green beans 1 day ahead and store them in a zip-top bag in the refrigerator.

A happier, healthier you starts here