Green beans can be a blessing in disguise – they are a welcome addition to the dinner table in the spring when they first arrive, but can soon wear out their welcome as their prolific nature is truly shown. Just how many ways can they be prepared without being the dreaded green vegetable on the plate?
We love them this way; a very simple, easy and fast way to make them unique and delicious. They can easily balance a rich roasted chicken or grilled meats, but also add to a fish or seafood plate.
Consider this a base for exploring several different directions with the green beans – using toasted almonds, sauteed garlic and even taking the grated Parmesan approach and adding pasta for a light summer evening meal.
- 1 lb fresh green beans
- 2 tbs butter
- 2 tbs olive oil
- 1 - 2 shallots or small bunch green onions, minced
- Freshly squeezed lemon juice
- Salt to taste
- Freshly ground Parmesan cheese
- Fresh lemon zest
Bring a pot of well-salted water to boil. Add green beans and cook for 5 minutes, then drain and plunge into waiting pot of ice water to stop cooking. Drain when cold.
Meanwhile, sauté shallots in butter and olive oil over medium heat until tender, about 5 minutes.
Add beans to shallot mixture and continue to sauté until beans are warm and just tender, about 2 to 3 minutes.
Sprinkle with lemon juice and season to taste with salt. Top with freshly ground Parmesan cheese if desired.
Serve at once.
Blanching the green beans in boiling water keeps them from being over-cooked when sauteing them with the shallots.