This is a super easy (speasy?) veggie dish that's also kind of elegant. There are still good green beans to be had in the markets, though for how much longer we can't say. Throw beans with shallots together for dinner this weekend, or make these instead of the traditional fatty, calorie-laden green bean casserole on Thanksgiving.
Rating: 1/4 assed
Here's what you need and how you do it
1 pound fresh green beans, washed, with icky brown ends snapped off
Butter or olive oil
2-3 shallots, peeled and minced
Fresh herbs such as parsley or thyme
Salt (sea salt if you have it)
Ground black pepper
Add olive oil or butter to skillet. Stir fry beans for 3 or 4 minutes, then add shallots. (Otherwise shallots will cook first and burn before beans are ready.) Add salt and pepper. A minute or two before beans are just fork tender, add herbs.
Serve hot or cold.
For a printable version of this recipe, click here.