Green Beans with Shallot

Green Beans with Shallot

Forget green bean casserole. Simple is king in the Revivalist Kitchen and our favorite way of serving green beans is blanched until crisp and green then finished in brown butter with shallots. Delicious and pretty, these beans are a worthy co-star to even the fanciest of dinners. Including our amazing Harvest Dinner! Read all about that lovely meal here!

 

Green Beans with Shallot

Green Beans with Shallot

2 lbs fresh green beans

Large pot of boiling water, seasoned with enough sea salt so it tastes like the ocean around 1/4 cup

1 stick of butter

1 shallot, diced

Sea salt

Wedge of lemon

 

Bring water up to a boil in a large pot and add salt. If your pot is on the smaller side blanch in batches, if too many beans are added all at once the temperature of the water will be brought down so low that by the time the water begins to re-boil the beans will over cook and lose their color.

 

The salt is important as it is absorbed into the vegetables and really brings up their natural flavor in a way salt added after cooking can never do. Add green beans and allow water to come up to a boil again and after two minutes you will see the beans become very bright green. Remove the beans from the water and shock them in a large bowl of ice water to set their green color. Drain the beans once cool and reserve.

 

Before serving, warm a large pan over medium high heat. Add the butter and cook until the butter smells nutty and the milk solids begin to turn brown. Do not let the butter blacken; we are looking for a dark nut brown here. Add the shallots, the beans and a big squeeze of lemon. Add your salt and cook until the beans are warmed though but still retain some crunch.

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How did the recipe turn out? Got any questions? Leave a comment below!

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