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Green Beans with Caramelized Shallots, Rosemary, & Garlic

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Crisp green beans, sweet caramelization, and zesty lemon, balanced with a touch of garlic!

 1 lb green beans, "tails" removed
 2 tsp sea salt (divided)
 2 tbsp olive oil
 2 tbsp shallots, diced
 2 tbsp minced garlic
 1/4 tsp fresh rosemary, chopped
 1/4 tsp grated lemon zest
 spritz of fresh lemon juice
Cooking the Green Beans:
1

Prepare cooking materials:
Fill bowl with ice water.
Fill a 4 quart pot with water to about 3/4 full.

2

Bring water to a boil and add 1 tsp of salt.

3

Add green beans and blanch (cook) for 3 minutes.

4

Using a slotted spoon, remove promptly and place in an ice bath to stop cooking and preserve the bright green color.

Caramelize the Shallots:
5

Heat a sauté pan over medium heat and add the olive oil. When oil is hot [but not smoking], add the shallots and a pinch of sea salt. Sauté for 3 minutes, until shallots are golden.

Put it all together:
6

Add the garlic, sauté for 30 seconds.

7

Deglaze the pan with 1/4 cup of water.

8

Add the blanched green beans and a pinch of salt.

9

Add the rosemary, lemon zest, and spritz of lemon juice.

10

Serve immediately.

11

Recipe adapted from "One Bite at a Time," by Rebecca Katz, p. 46

Nutrition Facts

Serving Size 1/2 cup

Servings 4