Green Beans with Lemon & Shallots
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Green beans' flavor is brightened with a spritz of lemon and, as with anything savory, fried shallots give a fun, crunchy finish.
Ingredients
- 1 cup olive oil
- ½ pound shallots, thinly sliced
- 2 pounds green beans
- 4 teaspoons freshly grated lemon peel (2 lemon’s zest)
- 1 teaspoon salt
- ½ teaspoon pepper
Cooking Instructions
- In large skillet over medium high heat, heat olive oil until hot. Add shallots in a single layer. Stirring occasionally, cook 5-7 minutes, or until lightly browned and crisp. Remove with slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the oil.
- Cook green beans in boiling, salted water about 7 minutes until tender-crisp; drain.
- Heat skillet with the 2 tablespoons of oil until hot. Add shallots, green beans, peel, salt and pepper, stir to mix.
Substitution(s)
- 1 large onion can be substituted for the shallots
Make-Ahead
- The beans can be cooked up to two days ahead. After they are drained, stop them cooking either by immersing them in ice water or running cold water over them. Store in refrigerator
- Shallots can be sliced up to two days ahead and kept in refrigerator
Make it Faster
- Use pre-snapped beans
Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
½ cup
Preparation Time:
Cooking Time:
Ready In:
Servings: 12
15 minute
Cooking Time:
15 minutes
Ready In:
30 minutes
Servings: 12
Serve It With:
Croque Monsieur
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