Green Beans with Glazed Shallots and Lemon
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Prep Time: 15 minutes
Cook Time: 15 minutes
Glazed shallots and lemon elevate an everyday side dish into a festive presentation befitting a Passover meal or other holiday celebration. This is a real crowd-pleaser that both children and adults will love. The green beans can be cooked earlier in the day and refrigerated, then reheated just before serving.
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- 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
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions: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, Seriously Simple (Chronicle Books, 2002).