This simple side dish is our answer to the Thanksgiving classic green bean casserole. But since it's made with fresh green beans, it's sooooo much better. The method may seem backwards, but adding the olive oil and shallots at the end makes the flavors even more intense.
Ingredients
- 1/4 cup vegetable broth
- 1 pound medium green beans, topped
- 1 tablespoon extra virgin olive oil
- 1/2 cup shallots, thinly sliced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Bring broth to a simmer over medium heat, and add beans. Cover, and cook for 2-3 minutes, until beans are just pliable. Uncover, and increase heat to high. Sauté beans until all liquid has evaporated.
- Add olive oil, shallot, salt and pepper, and continue sautéing for 3-5 minutes, until shallots are crispy, and beans are tender and browned in places.
Servings: 4
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