Shallots and Green Beans

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Shallots belong to the family of chives, leeks, garlic and onions. I think they look like tulip bulbs and taste a lot milder than garlic and onions. They lend a gentle onion flavor to vinaigrettes and are a great substitute for raw garlic that can sometimes be hard to digest.

Serves 4

Ingredients

1 pound of green beans, trimmed
2 large shallots, peeled, sliced
1/4 fresh basil leaves, sliced
1 tablespoon olive oil
1/2 teaspoon sea salt

Directions

Steam the green beans in a large stockpot in 1 inch of boiling water, 2-3 minutes until crisp tender.

Heat a large skillet over medium-high heat and add the oil. Add the shallots and cook 1-2 minutes, stirring occasionally, until they begin to soften.

Add the green beans and cook an additional 2-3 minutes until the green beans are tender when pierced with a fork. Sprinkle with salt and pepper and top with basil. Serve immediately.

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Make It A Meal

Serve with Meatloaf, Sweet Potato Mash.

Wine Pairing

Rose, Sauvignon Blanc