COOK:
30 minutes
PREP:
15 minutes
YIELD:
Serves 8
Ingredients
- 3 shallots (about ¼ lb.)
- ½ cup extra virgin olive oil
- Kosher salt
- 2 pounds green beans, trimmed
- 1 tablespoon unsalted butter
- Freshly ground black pepper
Directions
- Peel the shallots and slice very thinly. Place in a small, heavy-bottomed pan and add the olive oil. Set over medium-low heat and cook, stirring occasionally, until shallots turn golden brown, 20–25 minutes. Watch carefully, once they start to turn golden, they will turn brown very quickly. Strain the shallots, reserving the cooking oil. Transfer the shallots to a paper towel-lined plate and, while still warm, sprinkle generously with salt. Set aside.
- Bring a large pot of water to a boil over high heat. Add the green beans and cook until fork-tender, about 4 minutes. Drain and set aside.
- Place 2 tablespoons of the reserved cooking oil in a skillet with the butter and set over medium-high heat. Once the butter has melted, add the green beans, season with salt and pepper and toss to combine. Cook just long enough to reheat the beans, about 2 minutes.
- To serve, transfer the green beans to a platter, top with the fried shallots and serve at once.
Note(s):
Thanksgiving do-ahead notes:
Green beans can be blanched 2 days ahead and stored in the refrigerator.
Shallots can be fried one day ahead and kept in an airtight container.
