GARLICKY GREEN BEANS WITH SHALLOT
Caramelized shallots and garlic with cheese. Yummy!
Provided by murphyjct
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
- Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
- Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GREEN BEANS WITH SHALLOTS
A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. -Linda Rabbit, Charles City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.
Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER
Categories Side Vegetarian Quick & Easy Vinegar Green Bean Shallot Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
- Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH SHALLOT BUTTER
Green Beans Tossed with shallots, butter and fresh parsley. This dish is quick and easy to prepare. This is a great holiday side dish when you are serving a large number of guests. Recipe is from Womens Day.
Provided by MTpockets
Categories Vegetable
Time 38m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
- Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
- Stir in remaining butter, salt and pepper and remove from heat.
- Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
- Drain well and transfer to a serving bowl.
- Add shallot butter and parsley and toss to coat.
- Garnish with toasted almonds if desired and serve.
Nutrition Facts : Calories 120.2, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 160.2, Carbohydrate 9.8, Fiber 3.9, Sugar 1.6, Protein 2.4
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
GREEN BEANS WITH CARAMELIZED-SHALLOT BUTTER
Make and share this Green Beans With Caramelized-Shallot Butter recipe from Food.com.
Provided by GaylaJ
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium-high heat.
- Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
- Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
- Cook beans in boiling water 3 minutes or until crisp-tender; drain.
- Combine beans and shallot mixture in a large bowl and toss well to coat.
Nutrition Facts : Calories 73, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 209.1, Carbohydrate 10.6, Fiber 2.5, Sugar 4.2, Protein 2.1
BUTTERED GREEN BEANS WITH SHALLOTS AND LEMON
The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy. The shallots can be fried five days ahead and stored in an airtight container at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Heat 1/2 inch oil in a small skillet over medium. When oil shimmers (320 degrees), carefullyadd 1/3 cup shallots. Cook, stirring occasionally with a fork, until just golden and bubbles stop forming rapidly around shallots, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Continue frying remaining shallots in batches.
- Combine beans, butter, and 1/2 cup water in a large straight-sided skillet; season with salt and pepper. Bring to a boil over medium-high, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender, 8 to 10 minutes. (If water evaporates too quickly, add more, a few tablespoons at a time.)
- Transfer beans to a serving platter and squeeze lemon over top. Serve, with shallots alongside, or top with shallots just before serving.
GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER
In 15 minutes, you can cook fresh green beans and coat them with a citrus butter sauce. A super side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
- Add shallot mixture to green beans; toss to coat.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g
GREEN BEANS WITH SHALLOT DRESSING
With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!
Provided by Jen Wolpert
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
- Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.7 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 300.3 mg, Sugar 0.1 g
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
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Cuisine American, FrenchTotal Time 20 minsCategory Vegetables & SidesCalories 116 per serving
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
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