Boil the green beans in advance, cover, and chill overnight. Then it is just a matter of finishing them, easy and quick to do, right before serving. Green Beans with Lemon and Shallots does use butter, so beware of the added fat from it - still a healthy side dish, though!
2 pounds green beans
Salt and freshly ground black pepper
4 tablespoons butter
1/4 cup minced shallots
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
Bring large saucepan of salted water to a boil over medium-high heat. Add 2 pounds green beans and cook, stirring occasionally, 7 minutes, or until just tender. Drain beans in colander and refresh under cold water.
In large steel stockpot, melt 1/2 stick butter over medium heat. Add 1/4 cup minced shallots and cook, stirring occasionally, 3 minutes. Add green beans, salt and pepper, and 2 teaspoons lemon zest, and cook, stirring, 3 minutes, or until beans are heated through. Add 2 tablespoons lemon juice, toss, and transfer to serving dish. Makes 8 servings.
Recipe makes 2 servings.
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