Here’s a quick and easy side dish that pairs one of my favorite vegetables with one of my favorite flavor combos for vegetables: shallots and lemon. After making this recipe from the Smitten Kitchen (but leaving off the tomatoes, which I don’t particularly like paired with green beans) a couple of times, I barely even want to bother with any of my other green-bean side-dish recipes anymore. This one is light enough for spring and summer but can just as easily brighten up a fall or winter meal as well.
½ pound green beans, trimmed
2 teaspoons butter
1 small shallot, sliced
Salt and pepper to taste
Juice of ½ lemon
1. Bring a pot of well-salted water to a boil. Add green beans and cook for 3½ minutes. Drain and plunge beans into cold water.
2. In the empty pot, melt butter over medium heat. Add shallot and sauté until tender, 1–2 minutes. Add drained and cooled green beans and reheat them in the butter and shallots. Season with salt and pepper and squeeze lemon juice over.
Serves: 2
Time: 15 minutes
Leftover potential: Low, because they’re so addictive you’ll eat them all right away. If you do somehow manage to have some hanging around the next day, the lemon juice will have discolored the green beans, although they’ll taste just fine.
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