Vegetables are one of my favorite foods to eat. I know, that might sound weird but I’d rather eat veggies than a big slice of meat. Not that I don’t love a good ole piece of pork belly, but I just feel better when I eat veggies. And there are so many different ways to prepare them that make them ridiculously delicious.
This Skillet Green Beans with Crispy Shallots recipe has won over even the pickiest of vegetable eaters.
The green beans are blanched, cooled, dried and then pan fried in extra virgin olive oil. If that’s not enough to get me to eat a green bean, then they’re smothered with crispy fried shallots and a pinch of salt. Tender yet crisp and slightly charred and topped with fried onions. I think I could eat an entire four servings.
Although I’ve been making this recipe for my clients and family for years, I’ve never posted it until now. It’s the perfect fall and winter side dish and compliments hearty pork or beef roasts, roast chicken and even a gorgeous piece of salmon.
Or, if you’re like me, sitting down to a big plate of skillet green beans with crispy shallots as the entree makes me completely happy. With a glass of crisp but slightly fruity Sauvignon Blanc of course. 🙂
It’s shaping up to be a busy Fall here at Karista’s Kitchen. I have a mountain of recipes I want to post here and although I have good intentions, sometimes my schedule doesn’t allow it. But I’ll try my best! Follow along on my Instagram and Facebook for all the latest food fun and maybe a few photos of what I’ve been up to. As well as some snaps of our newest little family member, Gus. He’s gotten so big!
Delicious Fall Wishes and Loads of Love,
Karista
Skillet Green Beans with Crispy Shallots
Ingredients
- 1 lb. fresh green beans, washed and ends trimmed
- 4 tablespoons extra virgin olive oil or ghee, divided
- 2 medium shallots, thinly sliced
- ½ lemon, squeezed
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. While the water is heating to a boil, prepare a large bowl of ice water. This will help stop the green beans from cooking after they’ve been blanched in the hot water.
- Once the water is boiling, gently add the green beans and then let them cook for about 2 minutes. Then gently transfer them to the ice water with a slotted spoon or mesh spoon. Once the beans have cooled, transfer them to a paper towel lined plate. Set aside.
- Heat a large skillet over medium heat with 2 tablespoons of olive oil. When the oil is hot, but not smoking, add the shallots and sauté until brown and slightly crispy. Season with little salt and pepper. Transfer to a plate or bowl.
- In the same pan, add two more tablespoons of oil over medium heat. When the oil is hot, add the blanched green beans and let the beans cook for another 2-3 minutes until the beans are slightly browned or seared.
- Season to taste with salt and pepper and a squeeze of lemon. Top the beans with the crispy shallots and serve warm.
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