Thanksgiving Sides Green Beans With Sautéed Shallots Recipes

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

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.
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GARLICKY GREEN BEANS WITH SHALLOT

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.

SAUTEED GREEN BEANS WITH SHALLOTS

Steps:

• Prepare the green beans according to the package instructions.
• Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
• Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.

SANDY D'AMATO'S SAUTEED GREEN BEANS WITH SHALLOTS AND NUTMEG

Steps:

• Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature.
• Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green.
• As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use.
• To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat.
• Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes.
• Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.