Green Beans with Shallots, Lemon and Parsley
Prep time: 15 minutes | Cook Time: 15 minutes
This side dish goes anywhere. Quick, simple and vibrant, the green beans complement fish, chicken, steak, pork, duck, and lamb. Or heck, just serve over some quinoa and make them the main event. My kids like them extra lemony, so feel free to add more lemon to taste. And sometimes, for variety, we dress these greens beans up with toasted sliced almonds, or a sprinkle of hemp seeds and/or Feta just before serving. Yum!
1 lb green beans, stem ends removed (about 4 handfuls)
finely ground sea salt
2 Tbsp ghee, or olive oil
1/2 C chopped shallots (about 6 small shallots)
1/4 C chopped fresh flat-leaf parsley(about ½ of a small bunch)
1/2 lemon, squeezed
Freshly ground pepper
Fill a medium saucepan three fourths full of water. Bring to a boil over high heat and add sea salt. (Make water taste like the ocean.) Add the green beans and cook until tender-crisp, 3 to 5 minutes. Drain and plunge into ice water. Drain completely, pat dry with paper towels, and set aside. (If you are in a hurry, which we are most of the time, you can skip the “plunge into ice water” step, though the end result is always better if ya do it). We learned this practice in our restaurant days, but now days we mostly want to just get dinner on the table! When we entertain, we always take the extra step.
Melt the ghee or olive oil in a medium sauté pan over medium heat. Add the shallots and a pinch of sea salt. Cook, stirring, until the shallots are tender and slightly brown, about 3 minutes. Add the green beans, parsley, and lemon juice and cook until the beans are warmed through. Season with more sea salt and pepper to taste. Serve immediately as the lemon will turn the beans brown very quickly.
1 lb green beans
ghee, or olive oil
3-4 medium shallots
1 bunch flat-leaf parsley