Green Beans with Crispy Shallots

Green Beans with Crispy Shallots

  • 1 lb green beans trimmed

  • 3 shallots thinly sliced

  • 1/2 cup vegetable oil

  • 3 cloves garlic minced

  • Zest of 1 lemon

  • Kosher salt to taste 

Blanch the green beans in a large pot of boiling water

Plunge into an ice bath to stop the cooking

Place the shallots in a large saute pan. Cover the shallots completely with vegetable oil. Turn the heat onto medium high and cook for about 10 minutes, stirring occasionally until the shallots are golden brown

Remove the shallots and let cool on a paper towel lined plate

In the same pan that the shallots were fried, remove all but 2 tablespoons oil. Heat over medium heat and add the garlic. Saute for 30 seconds. Add the green beans into the pan and toss until the green beans are warm. Add lemon zest and large pinch of flaky sea salt

Serve the green beans warm or at room temperature topped with a large handful of the crispy shallots.

Amanda FredericksonComment